Day four of the Ontario Gas BBQ Recipe Challenge brings us to the most important meal of the day. Brunch (well.. breakfast, but I like to sleep in.) I’m so excited to share this recipe with you. The first time I made it was by accident. I had some grilled potatoes and tomatoes left over from dinner the night before and was starving after a workout. I also had some turkey bacon that needed eating. And so a hash was born.
Just like many impromptu creations, it turned out kinda good. Luckily, I was able to recreate the magic. Because when I received my OGB day 3 assignment, I went directly to hashtown.
It was a no-brainer. The criteria were: 1. Breakfast; 2. Summer; 3. British; 4. Sausage; 4. Maple Wraps. So duh. I didn’t even have to write a new recipe (but don’t hold that against me.) Of course, to be authentic, I had to switch out the turkey bacon with British Bangers to wrap up in the Maple Wraps.
I’m pretty sure that this dish is going to be a weekend staple in our house. Wrapping the sausages in the Maple Wraps added an incredible flavour element to the skillet. My evidence? A quote from my kids as they literally shoveled the hash into their mouths: This is as good as an expensive restaurant. You could charge $30 for it.
Just a note on the maple wraps. These extremely thin slices of maple gave the sausages great flavour. However, they were a little hard to work with. Make sure to soak for the full 20 minutes. Work very carefully – they’re delicate. And, don’t worry, while they mostly burn off, any residue comes right away.
Just a reminder: I’m participating in the Ontario Gas Barbecue Recipe Challenge. Starting July 1, you’ll be able to vote on your favourite recipe. Each week, voters will have the chance to win a $100 gift card to Ontario Gas BBQ. Visit my other recipes from this week:
Monday: Grilled Salmon with Coconut Lemongrass Sauce
Tuesday: Inspired Gado Gado Lettuce Wraps with Roasted Garlic Peanut Dressing
Wednesday: Mole Turkey Tacos with Jicama Slaw
I’d love to know what you think. So, go make it.
340 g (12 oz) rainbow cherry tomatoes
1.5 lb (680 g) baby new potatoes (I used mixed multi-coloured gems)
1 medium cooking onion quartered, then cut into large chunks
4 large sausages (500 gr/18 oz) sausages of your choice (I used British Bangers)
Olive oil, salt & pepper
1 tbsp coconut oil
Preheat BBQ to medium high (about 400 degrees F). Combine the tomatoes, onions and potatoes in a mixing bowl. Drizzle with enough olive oil to very lightly coat. Season with salt and pepper to taste. Put vegetables in a BBQ grill pan (I used a disposable foil one, but there are great reusable ones too.)
Prepare Maple Wraps according to package directions. Wrap the sausages in a maple wrap and tie with the enclosed twine or with a piece of green onion.
Put the vegetables and sausages on the grill and close the lid. Grill for about 15 minutes or until sausages begin to shine and blister, and the potatoes are tender. The vegetables will take about 5 minutes longer than the sausages. You can make ahead and refrigerate up to here.
Remove from heat and cut the sausages into slices and then in half again. Cut the potatoes into small bite-sized pieces. Melt the coconut oil in a large skillet. Toss everything in. Stir frequently and saute until the potatoes start to brown.
Delicious on it’s own, you can serve topped with a sunnyside up egg. Drizzle Sriracha onto of the egg for some heat.
Note: this is a great way to use up leftover grilled veggies.