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Breakfast Fatty

Who doesn’t love a good ole breakfast with all the fixins? Start with some savory sausage, ham, cheese, and hearty hash browns, and don’t forget the eggs. You can get creative and add whatever breakfast favorites you love from the menu. From bacon to onions, peppers to mushrooms—the possibilities are endless. Making this is part of the fun. Once you have your ingredients assembled, roll it up and smoke away. The aroma will fill the air as you patiently wait for your family to come running to the table. No one can resist a good Breakfast Fatty!

Ingredients

  • Hickory wood chunks
  • Extra-virgin olive oil
  • 12 ounces frozen shredded hash browns
  • 4 medium eggs, beaten
  • Kosher salt and black pepper
  • 2 pounds ground mild pork sausage
  • 1 cup diced cooked ham
  • 1/2 cup shredded cheddar cheese
  • Maple Syrup

Directions

  1. Set a grill/smoker to 275°F and add the wood chunks.
  2. Lightly coat a medium skillet with olive oil and heat over medium heat. When the pan is hot, add the hash browns and cook according to the package directions. Transfer the hash browns to a large bowl and set aside.
  3. Add the eggs to the skillet and scramble until cooked through. Transfer to the bowl with the hash browns and set aside. Feel free to season the hash browns and eggs with salt and pepper to taste. (If you’re using a griddle, simply scramble the eggs and brown the hash browns over medium heat, then set aside.)
  4. On a sheet of waxed paper, flatten the sausage into a rectangle, roughly 12 x 16 inches.
  5. Mix the hash browns and eggs, then place in the center of the sausage and top with the ham and the cheese (feel free to add additional cheese, if desired).
  6. Roll the sausage around the eggs, hash browns, ham, and cheese, form it into a log, and pinch both ends to seal. Season with salt and pepper, and drizzle with maple syrup. Leave the roll on the waxed paper to make it easier to transfer to the grill/smoker.
  7. Grill/smoke on the middle rack over indirect heat for 1 hour, then place a pan below the fatty log and drizzle again with syrup. Cook for another hour, or until the internal temp reaches 160°F.
  8. Slice crosswise into 1-inch-thick pieces and drizzle with more syrup to taste, then serve.

Pro Tip

  • IN THE KITCHEN: Bake the fatty in the oven at 350°F for 60 to 75 minutes, or until the internal temp reaches 160°F. Be sure to place a baking sheet underneath to catch all the drippings.
  • To add another layer of flavor, drizzle with South Carolina BBQ Sauce (page 83) before cutting.

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