1.Cook bacon on a heated oiled barbecue flat plate, tossing, until browned; drain on absorbent paper.
2.Coarsely grate kumara and potato into a large bowl; stir in bacon, sage, eggs and flour. Season with salt and pepper. Divide kumara mixture into 12 portions.
3.Heat oil on a heated barbecue flat plate; cook kumara portions, pressing firmly with an egg slice to flatten on low heat until browned both sides and cooked through. Drain on absorbent paper. Cover to keep warm.
4.Meanwhile, cook sausages on the barbecue grill plate, turning, 5 minutes or until browned. Split lengthways; cook 5 minutes or until browned on cut surface and cooked through. Drain on absorbent paper.
5.Serve sausages and hash browns with avocado and watercress, and if you like, lemon wedges.
The hash browns can be made a day ahead; reheat just before serving. The recipe is best completed close to serving.Note