Description
An adapted version of a traditional Bermuda breakfast. It’s definitely a hearty dish.
Ingredients
- 1 Tablespoon Olive Oil, Divided
- 5 pieces Turkey Bacon, Cut Into Small Pieces
- 1 whole Onion, Diced
- ½ pounds Chorizo Sausage, Chopped
- 2 teaspoons Dried Thyme
- 1 can Petite Cut Tomatoes (28 Ounce Can)
- 16 ounces, weight Southern Hash Brown Potatoes
- 4 whole Cod Fish Fillets (6 Ounces Each)
- 1 dash Salt To Taste
- 2 whole Bananas (optional)
- 1 whole Avocado, Sliced (optional)
- 4 whole Hard Boiled Eggs (optional)
Preparation
In a large skillet add 1/2 Tablespoon of olive oil and heat for a minute over medium heat. Add the bacon bits and cook until browned, about 8 minutes. Next add the onion, chorizo and thyme and cook for another 5 minutes. Add the tomatoes and simmer for 15-20 minutes, stirring occasionally.
Prepare the potatoes in a skillet as directed on the bag, or place in a foil pouch with 1/2 Tablespoon of olive oil and a dash of salt and cook on the grill with indirect heat for 30 minutes.
Grill the fish fillets over a greased grill with direct heat for 5 minutes per side, or until it flakes easily with a fork.
To serve divide the fish onto four plates with the potatoes, and add the tomato sauce over the potatoes and fish. Garnish with bananas, avocado and hard-boiled eggs.
