Breakfast Hash – The Recipe

Crispy Potato, Smokey Bacon and Chorizo Hash with Avocado and Quail Eggs

by Paul The Yorkshire Gourmet

Breakfast Hash – simple to cook and great for breakfast or brunch during a wild camp. In theory, you could just throw a bunch of leftovers in a pan and hope for the best. But a bit of care and knowledge of flavours can turn the humble hash into something really tasty and satisfying. It’s all about contrast and balance of flavour.

Speed is of the essence when cooking outdoors especially when the elements are against you, so with the potatoes and chorizo chopped into small pieces they take less time to cook. Garnished with sliced spring onions, diced avocado and chopped flat leaf parsley this adds freshness to the dish and makes it feel a little healthier. A great way to start the day!

Tip: Par-cook the potatoes in boiling water with a splash of cider vinegar for maximum flavour and crispness. What the vinegar does is, it enables the potatoes to soften and cook without falling apart.

Serves 2 (or 1 generously!)

Ingredients:

75g thickly sliced smoked bacon, diced

75g chorizo, peeled and chopped into 1cm cubes

3 par-boiled medium waxy potatoes, diced into 1cm cubes

3 quail eggs

1 tbsp olive oil

salt

black pepper

dressing:

1 tsp Dijon mustard

1 tsp red wine vinegar

1 tsp olive oil

to serve:

2 spring onions, finely sliced

½ small unripe avocado, diced

a small handful of flat leaf parsley, roughly chopped

equipment required:

gas camping stove

1 medium frying pan

Method:

1. To make the dressing, put all the ingredients into a jar and shake to combine then set aside.
2. Heat a frying pan then add the diced bacon and chorizo and cook over a medium heat to render the fat. Next add a little oil to the pan and when hot add the potatoes. The added oil is needed as the potatoes will soak it all up and this make them go crispy. Stir everything together to combine.
3. When the potatoes are cooked, turn the heat down and make three wells in the mixture then carefully crack the quail eggs into the pan. The eggs need to cook gently in the residual heat. Cook the eggs until barely set but still runny then season with salt and black pepper.
4. Turn the heat off then drizzle over some of the dressing. Garnish with the sliced spring onions, diced avocado and chopped flat leaf parsley.