This dish contains the following allergens: Milk/Dairy, Eggs
Cooking mode
Step-by-step instruction without your screen going to sleep
3
medium russet potatoes, peeled, diced into 1” cubes
1
large sweet potato, peeled, diced into 1” cubes
1
medium white onion, peeled, diced
1
red pepper, cored, thinly sliced
1
yellow pepper, cored, thinly sliced
2 tablespoons
BBQ seasoning
Kosher salt, as desired
Ground black pepper as desired
340g
pork breakfast sausage
8
large eggs
1/4 cup
Cotija cheese
2 tablespoons
chopped parsley
3
medium russet potatoes, peeled, diced into 1” cubes
1
large sweet potato, peeled, diced into 1” cubes
1
medium white onion, peeled, diced
1
red pepper, cored, thinly sliced
1
yellow pepper, cored, thinly sliced
2 tablespoons
BBQ seasoning
Kosher salt, as desired
Ground black pepper as desired
12 oz
pork breakfast sausage
8
large eggs
1/4 cup
Cotija cheese
2 tablespoons
chopped parsley
Utensils
Large Bowl
Step 1
Install the Accessory Frame in the bottom level of the unit.While holding the smoke box open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box.
Step 2
Turn dial to selectSPECIALTY ROAST.Press WOODFIRE FLAVOR. SetSTAGE 1 temperature to 650°Fand set time to10 minutes. Push the right dial to set STAGE 2, then set temperature to 350°F, and set time to20 minutes.Select START/STOP to begin preheating (preheating will take approx. 20 minutes).
Step 3
In a large bowl combine potatoes, onion, peppers, seasoning, and salt and pepper, place mixture onto the Pro-Heat Pan.
Step 4
Distribute tablespoon sized dollops of pork sausage on top of the potatomixture on the pan, evenly spaced.
Step 5
When unitis preheated and ADD FOOD / PRS STRT is displayed, open doorand place the pan on the rack.Close door, press START/STOP and cook until the unit indicatesthere is 7 minutes left of STAGE 2 cooking.
Step 6
When 7 minutes remain, open door to the oven and slide out Pro-Heat Pan halfway, crack 8 eggs evenly spreading out across the surface of the hash. Reinsert the pan and close oven door to continue cooking.
Step 7
When cooking is complete remove pan from the oven, sprinkle hash with cheese and fresh chopped parsley and serve hot.
Install the Accessory Frame in the bottom level of the unit.While holding the smoke box open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box.
3
medium russet potatoes, peeled, diced into 1” cubes
1
large sweet potato, peeled, diced into 1” cubes
1
medium white onion, peeled, diced
1
red pepper, cored, thinly sliced
1
yellow pepper, cored, thinly sliced
2 tablespoons
BBQ seasoning
Kosher salt, as desired
Ground black pepper as desired
340g
pork breakfast sausage
8
large eggs
1/4 cup
Cotija cheese
2 tablespoons
chopped parsley
3
medium russet potatoes, peeled, diced into 1” cubes
1
large sweet potato, peeled, diced into 1” cubes
1
medium white onion, peeled, diced
1
red pepper, cored, thinly sliced
1
yellow pepper, cored, thinly sliced
2 tablespoons
BBQ seasoning
Kosher salt, as desired
Ground black pepper as desired
12 oz
pork breakfast sausage
8
large eggs
1/4 cup
Cotija cheese
2 tablespoons
chopped parsley
Step 2 of 7
Turn dial to selectSPECIALTY ROAST.Press WOODFIRE FLAVOR. SetSTAGE 1 temperature to 650°Fand set time to10 minutes. Push the right dial to set STAGE 2, then set temperature to 350°F, and set time to20 minutes.Select START/STOP to begin preheating (preheating will take approx. 20 minutes).
3
medium russet potatoes, peeled, diced into 1” cubes
1
large sweet potato, peeled, diced into 1” cubes
1
medium white onion, peeled, diced
1
red pepper, cored, thinly sliced
1
yellow pepper, cored, thinly sliced
2 tablespoons
BBQ seasoning
Kosher salt, as desired
Ground black pepper as desired
340g
pork breakfast sausage
8
large eggs
1/4 cup
Cotija cheese
2 tablespoons
chopped parsley
3
medium russet potatoes, peeled, diced into 1” cubes
1
large sweet potato, peeled, diced into 1” cubes
1
medium white onion, peeled, diced
1
red pepper, cored, thinly sliced
1
yellow pepper, cored, thinly sliced
2 tablespoons
BBQ seasoning
Kosher salt, as desired
Ground black pepper as desired
12 oz
pork breakfast sausage
8
large eggs
1/4 cup
Cotija cheese
2 tablespoons
chopped parsley
Step 3 of 7
In a large bowl combine potatoes, onion, peppers, seasoning, and salt and pepper, place mixture onto the Pro-Heat Pan.
3
medium russet potatoes, peeled, diced into 1” cubes
1
large sweet potato, peeled, diced into 1” cubes
1
medium white onion, peeled, diced
1
red pepper, cored, thinly sliced
1
yellow pepper, cored, thinly sliced
2 tablespoons
BBQ seasoning
Kosher salt, as desired
Ground black pepper as desired
340g
pork breakfast sausage
8
large eggs
1/4 cup
Cotija cheese
2 tablespoons
chopped parsley
3
medium russet potatoes, peeled, diced into 1” cubes
1
large sweet potato, peeled, diced into 1” cubes
1
medium white onion, peeled, diced
1
red pepper, cored, thinly sliced
1
yellow pepper, cored, thinly sliced
2 tablespoons
BBQ seasoning
Kosher salt, as desired
Ground black pepper as desired
12 oz
pork breakfast sausage
8
large eggs
1/4 cup
Cotija cheese
2 tablespoons
chopped parsley
Step 4 of 7
Distribute tablespoon sized dollops of pork sausage on top of the potatomixture on the pan, evenly spaced.
3
medium russet potatoes, peeled, diced into 1” cubes
1
large sweet potato, peeled, diced into 1” cubes
1
medium white onion, peeled, diced
1
red pepper, cored, thinly sliced
1
yellow pepper, cored, thinly sliced
2 tablespoons
BBQ seasoning
Kosher salt, as desired
Ground black pepper as desired
340g
pork breakfast sausage
8
large eggs
1/4 cup
Cotija cheese
2 tablespoons
chopped parsley
3
medium russet potatoes, peeled, diced into 1” cubes
1
large sweet potato, peeled, diced into 1” cubes
1
medium white onion, peeled, diced
1
red pepper, cored, thinly sliced
1
yellow pepper, cored, thinly sliced
2 tablespoons
BBQ seasoning
Kosher salt, as desired
Ground black pepper as desired
12 oz
pork breakfast sausage
8
large eggs
1/4 cup
Cotija cheese
2 tablespoons
chopped parsley
Step 5 of 7
When unitis preheated and ADD FOOD / PRS STRT is displayed, open doorand place the pan on the rack.Close door, press START/STOP and cook until the unit indicatesthere is 7 minutes left of STAGE 2 cooking.
3
medium russet potatoes, peeled, diced into 1” cubes
1
large sweet potato, peeled, diced into 1” cubes
1
medium white onion, peeled, diced
1
red pepper, cored, thinly sliced
1
yellow pepper, cored, thinly sliced
2 tablespoons
BBQ seasoning
Kosher salt, as desired
Ground black pepper as desired
340g
pork breakfast sausage
8
large eggs
1/4 cup
Cotija cheese
2 tablespoons
chopped parsley
3
medium russet potatoes, peeled, diced into 1” cubes
1
large sweet potato, peeled, diced into 1” cubes
1
medium white onion, peeled, diced
1
red pepper, cored, thinly sliced
1
yellow pepper, cored, thinly sliced
2 tablespoons
BBQ seasoning
Kosher salt, as desired
Ground black pepper as desired
12 oz
pork breakfast sausage
8
large eggs
1/4 cup
Cotija cheese
2 tablespoons
chopped parsley
Step 6 of 7
When 7 minutes remain, open door to the oven and slide out Pro-Heat Pan halfway, crack 8 eggs evenly spreading out across the surface of the hash. Reinsert the pan and close oven door to continue cooking.
3
medium russet potatoes, peeled, diced into 1” cubes
1
large sweet potato, peeled, diced into 1” cubes
1
medium white onion, peeled, diced
1
red pepper, cored, thinly sliced
1
yellow pepper, cored, thinly sliced
2 tablespoons
BBQ seasoning
Kosher salt, as desired
Ground black pepper as desired
340g
pork breakfast sausage
8
large eggs
1/4 cup
Cotija cheese
2 tablespoons
chopped parsley
3
medium russet potatoes, peeled, diced into 1” cubes
1
large sweet potato, peeled, diced into 1” cubes
1
medium white onion, peeled, diced
1
red pepper, cored, thinly sliced
1
yellow pepper, cored, thinly sliced
2 tablespoons
BBQ seasoning
Kosher salt, as desired
Ground black pepper as desired
12 oz
pork breakfast sausage
8
large eggs
1/4 cup
Cotija cheese
2 tablespoons
chopped parsley
Step 7 of 7
When cooking is complete remove pan from the oven, sprinkle hash with cheese and fresh chopped parsley and serve hot.
3
medium russet potatoes, peeled, diced into 1” cubes
1
large sweet potato, peeled, diced into 1” cubes
1
medium white onion, peeled, diced
1
red pepper, cored, thinly sliced
1
yellow pepper, cored, thinly sliced
2 tablespoons
BBQ seasoning
Kosher salt, as desired
Ground black pepper as desired
340g
pork breakfast sausage
8
large eggs
1/4 cup
Cotija cheese
2 tablespoons
chopped parsley
3
medium russet potatoes, peeled, diced into 1” cubes
