Crispy Potato, Smokey Bacon and Chorizo Hash with Avocado and Quail Eggs
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!)
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
1 tsp Dijon mustard
1 tsp red wine vinegar
1 tsp olive oil
2 spring onions, finely sliced
½ small unripe avocado, diced
a small handful of flat leaf parsley, roughly chopped
gas camping stove
1 medium frying pan