Chorizo Breakfast Hash
High calorie, fast and filling camping breakfast recipe.
Chorizo Breakfast Hash
Tested by
Chef Corso
Servings
Ingredients
20
Minutes
11 oz / 325 g
Weight per serving
Dairy Free, Low water
Ingredients
- Olive oil - 2 TB -/25 g
- Dried Hashbrowns - 2 pkg/8.5 oz / 250 g
- Red Bell Pepper - 1 pc
- Onion - 2 pc
- Mushrooms - 5 pc
- Dried Chorizo (Spanish) - 4 oz / 100 g
- Powdered Eggs - 4 TB / 40 g
- Water - 4 TB / 50 g
- Salt - 1/2 tsp / 2 g
Steps
- TURN ON BURNER: High Heat
- Add water. BOIL 16 oz water
- HYDRATE potatoes per pkg instructions
- TURN OFF BURNER
- CHOP pepper, onion, mushrooms, chorizo
- HYDRATE eggs. 5 min
- TURN ON BURNER. Med Heat
- Add olive oil, chorizo, vegetables
- COOK 3- 5 min. STIR
- Add potatoes. STIR
- COOK 5 min
- Add eggs. STIR
- COOK until eggs are done
- EAT
Notes/Additions
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