Breakfast Omelette Hash

INSTRUCTIONS

1. If using a 17” Weber Slate Griddle (see notes re: ingredients), prepare it for cooking using direct high heat (250°C-290°C)and preheat as directed. If using a 30” or 36” Weber Slate Griddle, prepare it for cooking using direct medium-high heat (210°C-250°C) and preheat as directed. Refer to Step 10 for information on Weber Slate Griddle settings.
2. While your barbecue is preheating, grate the potatoes. Squeeze as much liquid out of the potatoes as possible, you can use paper towel or a sieve to help. Discard the liquid.
3. Once the griddle has preheated, scrape it clean with a scraper. Oil the griddle (approximately 2 tablespoons of olive oil) and spread it with the back of a spatula. Add the grated potato, toss to coat in the oil, and stir for 2 minutes.
4. After two minutes, shape the potato into a rectangle (approximately 30 cm tall by 40 cm wide), ensuring the grated potato is in a thin layer. Leave to cook for 5 to 7 minutes, or until the underside of the potato is a deep golden colour.
5. While the potato is cooking, add the sausage to a separate area of the griddle, chopping it with a spatula to mince , along with 1 tablespoon of oil and the onion to another area. Cook for 3 to 4 minutes, or until the sausage is cooked through and the onion has caramelised, stirring as needed. Remove from the barbecue once cooked.
6. Once the underside of the potato hash is a deep golden colour, season it with salt and pepper. Drizzle the egg over the potato and spread it with a spatula. Leave to cook for one minute, or until egg starts to set.
7. Sprinkle the cooked sausage and onion over the egg, then sprinkle the cheese on top.
8. Starting from the left edge, fold 1/3 of the rectangle over the centre, then fold the other 1/3 from the right edge on top. Leave to cook for 1 minute. Flip it over and cook for a final minute.
9. Cut into 4 portions. Serve immediately.