Bermuda Cod Fish Breakfast

Name: Bermuda Cod Fish Breakfast
Ingredients: 1 Tablespoon Olive Oil, Divided; 5 pieces Turkey Bacon, Cut Into Small Pieces; 1 whole Onion, Diced; 1/2 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)

12 ingredients

4 steps

Ingredients

1 Tablespoon Olive Oil, Divided
5 pieces Turkey Bacon, Cut Into Small Pieces
1 whole Onion, Diced
1/2 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)

Directions

1

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.
2

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.
3

Grill the fish fillets over a greased grill with direct heat for 5 minutes per side, or until it flakes easily with a fork.
4

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.