CAMPFIRE BREAKFAST HASH
This skillet breakfast hash with potatoes and chorizo is delicious cooked over the fire on your camping trip-the only ingredient that needs chilling is the eggs. It's equally good made on a lazy weekend at home.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Yield Serves 2 to 3
Number Of Ingredients 7
Steps:
- In a large cast-iron skillet, bring 1/4 cup oil, potato, and 3/4 cup water to a boil directly over campfire coals or medium-high heat; season generously with salt. Boil until water mostly evaporates and potato begins to sizzle.
- Add onion, bell pepper, and chorizo; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft and golden brown in places, 12 to 15 minutes. Push hash to one side of skillet; drizzle remaining 1 tablespoon oil into empty side. Crack in eggs and season with salt and pepper. Cook until egg whites are just set, 3 to 4 minutes. Serve immediately.
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