Provisions: Campfire Breakfast Hash
Growing up I'm sure most of us were told that breakfast was the most important meal of the day. I've always thought this to be true, especially as I got older and energy levels seemed to be scarce. Maybe that's why coffee became my best friend? However, I still make it a point to start my day off with something delicious, hearty and as healthy as possible. Even while camping or being outdoors there's no exceptions.
On a recent trip to Joshua Tree, my girlfriend (who happens to be a talent Chef and food blogger) and I wanted to start our morning with something hearty and easy to make. Being that we love Mexican, we decided on making a traditional breakfast of chorizo con papas and switched it up a bit to fit our lifestyle. We substituted the chorizo with SOY-rizo and used smaller yellow yukon potatoes because they cook a lot faster. We knew we would be eager to hit the trails and explore so we made this recipe as simple and easy as possible.
It’s always good to incorporate some vegetables into at least one of your meals and they also brighten up the dish with tons of flavor and freshness. Most vegetables won’t bruise or require much refrigeration – if any – to keep fresh either, which is always a plus when camping.
We like to use our Igloo Iceless Cooler, because it provides plenty of room to store our perishables and doesn't require us to purchase ice. Now that summer has arrived, it's also a great way to keep the beer ice-cold!
Once the bell peppers, onions and jalapeño were chopped, we added all of the ingredients into a cast-iron skillet and let them sauté until they were nice and soft. There's nothing like starting your morning in nature and to the smell of sautéed vegetables!
As the vegetables were sautéing, we had a pot of water going which would later be used to get the potatoes tender once it was boiling. The trick to know if the potatoes are perfect is to "stick a fork in it!" Literally. Once our vegetables were done, we added the soyrizo into the cast-iron skillet and occasionally stirred for a couple of minutes. Then, we poured the cooked soyrizo into a bowl and transferred the tender-soft potatoes into the skillet. By this time I was completely salivating... as I'm sure you might be too.
Once it's done, sit in front of the most epic view possible (which in our case was in font of thousands of Joshua trees) and enjoy!
Special thanks to Chef Grecia Parra from Salt and Leisure for developing this recipe.
- 1/2 lb. soyrizo
- 1 lb. small yellow yukon potatoes (cut in half)
- 1 green bell pepper (chopped)
- 1/2 red onion (chopped)
- 1/2 jalapeńo diced (for less heat - deveined and deseed the jalapeño)
- 3 tbsp olive oil
- Salt and black pepper to taste
- In a medium sauce pan bring water to a boil and add potatoes. Boil for 6-8 minutes until they are fork tender but not mushy.
- In a large cast iron skillet over medium heat add 1 tablespoon of the olive oil. Add the onions, bell pepper and jalapeño, sauté until soft, 8-10 minutes. Remove and set aside.
- To the same skillet add 1 tablespoon of olive oil and cook soyrizo for 6-8 minutes stirring occasionally. Remove and set aside.
- Turn up the heat and add the remaining olive oil to the skillet followed by the potatoes. Cook the potatoes until crispy, about 8 minutes. You should only stir 2-3 times. This will allow potatoes to get nice and crispy exterior. Season with salt and pepper to taste.
- Once the potatoes are crispy add the onion mixture and soyrizo to the potatoes and toss together. Serve immediately and Enjoy!
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About The Author
In 2015, Founder of TMDE Paul Martinez left a career in sales for a life of exploring. He is in charge of logistics, while his Chef and food blogger girlfriend Grecia Parra develops the meals. You can follow him on his personal journey by visiting his Instagram, and hopefully continue to support TMDE by following us on Instagram, Facebook, and Twitter. Or for more recipes make sure to visit Chef Grecia's website and Instagram.