Serves: Total time: [ratings]

They say breakfast is the most important meal of the day. I’ve always believed 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? Regardless, I still make it a point to start my day off with something delicious, hearty, and healthy as possible, even when I’m sleeping outside.

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The beauty of traveling with a talent chef is she knows how to bring the grinds. On a recent trip to Joshua Tree, we wanted to start our morning with something hearty and easy to make. We love Mexican, so we decided on chorizo con papas, but switched it up a bit to fit our lifestyle. We substituted the traditional pork chorizo with Soyrizo 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.

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It’s always good to incorporate some vegetables into at least one of your meals. They also brighten up the dish with tons of flavor and freshness. Most vegetables won’t bruise or require much refrigeration to keep fresh either, which is always a plus when camping.

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We chopped the bell peppers, onions, and jalapeño, put them in a skillet, and let them sauté until they were nice and soft. As the vegetables were sautéing, we had a pot of water going for the potatoes. Once our vegetables were done, we added the Soyrizo to the skillet and stirred occasionally for a couple of minutes. Then we poured the cooked Soyrizo into a bowl and transferred the tender-soft potatoes into the skillet. Once the spuds were crispy, we threw in the vegetable mix and tossed.

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BREAKFAST HASH

Servings 3-4

INGREDIENTS

  • 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 jalapeño diced (for less heat, devein and deseed the jalapeño)
  • 3 tbsp olive oil
  • Salt and black pepper to taste

DIRECTIONS

1. Bring water to a boil and add potatoes. Boil for 6-8 minutes until they are fork tender but not mushy.

2. In a large skillet over medium heat add 1 tablespoon of the olive oil. Add the chopped onions, bell pepper and jalapeño, sauté until soft, 8-10 minutes. Remove and set aside.

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3. To the same skillet, add 1 tablespoon of olive oil and cook the Soyrizo for 6-8 minutes, stirring occasionally. Remove and set aside.

4. 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.

5. 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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