Loaded Cheesy Hash Foil Packets

Method

1. Let a fire in a fire ring burn down to coals, or light a charcoal grill, and set a grate 10 to 15 cm above the coals. Medium heat is right: you can hold your palm over the grate for 5 to 6 seconds. Tear two sheets of heavy-duty foil about 30 × 40 cm per serving and stack them in pairs.

2. Cut the unpeeled potatoes into small 1 cm cubes; small pieces cook through in the foil in time. Slice the sausage into 0.5 cm coins and cut the onion and bell pepper into 2 cm pieces. Put everything in a large bowl with the oil, garlic powder, smoked paprika, salt and pepper and toss well. You will make 2 packet(s).

   Add in this stepPotatoes 400 gSmoked sausage 120 gOnion 1Bell pepper ½Vegetable oil 2 tbspGarlic powder ½ tspSmoked paprika 1 tspSalt ½ tspBlack pepper ¼ tsp

3. Divide the mixture evenly between the 2 foil stack(s), spreading it flat in the centre, and dot with the butter in small pieces. Bring the two long sides together and fold them over 2 or 3 times, then fold in the ends tightly, leaving a little headroom inside for steam, like a tent.

   Add in this stepButter 20 g

4. Set the packets seam side up on the grate and cook over charcoal (medium heat) for 25 min, turning them carefully with tongs every 8 to 10 minutes so the bottom doesn't burn. Open one: the potatoes are done when a knife slides straight in. Hot steam escapes when you open them, so keep your face away.

   charcoal (medium heat)

5. Open the packets, scatter over the cheddar and mozzarella, close them again and leave them over charcoal (medium heat) for 3 min, until the cheese has melted.

   Add in this stepCheddar, grated 50 gMozzarella, grated 30 g

   charcoal (medium heat)

6. Lift the packets off the grill, open them wide, add a spoonful of sour cream, scatter over the sliced scallions and some hot sauce and eat straight from the foil. The foil edges are very hot, so set each packet on a plate.

   Add in this stepSour cream 4 tbspScallions (spring onions) 1Hot sauce, to taste to taste