Barbecued Breakfast Hash with Ham and Eggs

, from Issue #99. September, 2021
Photography by Josh Griggs.
Barbecued Breakfast Hash with Ham and Eggs

This is a great recipe to use up leftover cooked veges. Feel free to add any that you have.

Serves: 4


2 tablespoons butter
½ small savoy
cabbage, shredded
1 leek, trimmed and diced
sea salt and ground pepper
600 grams cooked
new potatoes
1 clove garlic, crushed
1 teaspoon wholegrain mustard
5 tablespoons olive oil
4 large eggs
thin slices ham off the bone or bacon


Heat the butter over a low heat on a barbecue hotplate. Add the cabbage and leek, season with salt and pepper and fry until golden and soft. Remove from the heat and place in a large bowl. Set aside to cool.

Crush the cooked potatoes in your hands and add to the cabbage and leek. Add the garlic and mustard and mix to combine. Season well.

Heat 2 tablespoons of the oil over a medium-high heat on the hotplate and using your hands, press the potato mixture into 4 patties. Place on the hotplate and flatten with a spatula. Fry for 3-4 minutes, or until golden and crisp. Carefully flip over and fry for another 3-4 minutes, or until golden.

Heat the remaining oil and fry the eggs and as much ham as you like, until cooked to your liking. Serve each patty topped with a fried egg and ham.