Ingredients
-
4 Baked and chopped into 2cm chunks Potatoes
-
About 0.5 Smoked Sausage
-
4 Eggs
-
0.5 chopped Onion
-
1 Finely Sliced Garlic
-
1 Handful Sliced Baby Plum Tomatoes
-
1 Handful Chopped Parsley
-
2 Tbsp Olive Oil
-
To taste Black Pepper
Directions
This Sausage, Potato and Egg hash is the perfect Breakfast Skillet to start to any day! We used left over baked potatoes for this recipe but you can use raw ones, just give them extra time to cook before adding the extra ingredients.
A cast iron pan is the perfect way to cook this Breakfast Skillet as the heat held in it will help cook the eggs perfectly. Fire roasted potatoes with fried sausage, onions, garlic, tomatoes and eggs topped off freshly chopped herbs – What more could you want? Maybe cheese… But we were diary free this camp.
I wanted to briefly mention these smoked sausages, I am sure other brands are available and I know own-brands are too (just check storage instructions) but Mattesson’s Smoked Sausages are great for camping and trekking! They aren’t stored in a fridge, they keep for ages and if you’re in a pinch, you can eat them cold as they come. They come in a range of flavours, though I avoid chicken sausages, that’s not right. In this recipe, I used the “Mattesson Smoked Pork Sausage with a Twist of Chilli”.
We see photos of these sorts of Breakfast Skillet cooks all the time, delicious looking eggs surrounded by great selections of vegetables. They do make great breakfasts! I find that things cook a little easier if you scramble the egg just a little. Let it cook, give each egg a little wiggle with a spatula and finish it off. If you don’t need perfect looking eggs, then a slightly scrambled egg is much easier!
We made this Breakfast Skillet with Potatoes, Sausage and Eggs during a recent Wild Camp in the Mourne Mountains. In the forest, we practise Leave No Trace with our campfires. There is nothing worse than coming across the scarred earth of someone else’s fire. Even worse if it’s accompanied by litter and dreaded wet wipes. We lift the turf, ensuring we aren’t close to any root systems, and lay a bed of stones to protect the ground. Before we left that morning, ashes were drenched with river water and scattered. When we were sure the ground was cool enough, we replaced the lifted ground. The night before, we made these delicious Chipotle Rump Steak and Rosted Red Pepper Tacos. You should have a look at that recipe!
Steps
|
1
Done
|
When your fire is good and hot, get your cast iron skillet on. Add the olive oil and let it heat up. |
|
2
Done
|
If you using raw potatoes, add them now and cook for around 10 minutes. |
|
3
Done
|
Fry the chopped onion and garlic clove for a few minutes until translucent, then add the chopped baked potatoes, sausage and tomatoes. Fry for another 3-5 minutes until the sausages are starting to crisp up and the potato is heated up. Don't stir too roughly or you'll break up the potato. |
|
4
Done
|
Make four "wells" in the mixture and crack in the eggs. You can let the eggs cook intact but I like to break them up just a little. Cook the eggs for a minute or two until they reach your desired doneness. Sprinkle with the little ground black pepper. Take it off the heat. Remember that the cast iron will be hot for a good while after it's off the fire! |
|
5
Done
|
Top with the chopped parsley and get stuck in! |
