Easy Vanlife meal: Chorizo potato hash

Cooking on the road doesn’t have to be noodles every night. This easy to make Chorizo potato hash is originally a breakfast meal but why not make it for dinner and heat up the left overs in the morning. It’s minimal ingredients, no measuring and packed with flavour.

Ingredients

Serves 2 hungry campers with plenty left overs for brekky

• Small punnet of cherry / plum tomatoes

• Small bag of baby potatoes

• 1 x White onion

• 2 x Peppers

• 1 x Chorizo

• 1 x Avocado

• 2 x Eggs

• Lots of paprika

• Pinch of salt & pepper to season

• 1 x Chicken stock cube

• Olive oil or frylight

• 2 tsp of Tomato paste (optional)

• Sour cream (optional)

Method

10 mins prep | 15 mins cook time

1. Cut potatoes into halves or quarters depending on the size and boil in a pan of water. Set aside.

2. Fry off the onion and chorizo, adding in the peppers shortly after. Crumble the stock cube, add a ton load of paprika and toss. Finely chop the tomatoes and add in tomato paste if you have it. You may need to add in a bit of water at this point to stop it sticking to the pan and create a bit of a sauce to cook the peppers in.

3. Add in the potatoes, season and stir making sure it’s nice and hot.

4. Serve with a fried egg, avocado and a dollop of sour cream and enjoy (hopefully with a nice view too).