A trip across the United States isn’t complete without a stop or two at one of their beloved diners. Dating back to 1913, and with menu’s as old as the tables they are served on, these institutions dish up hearty, home-style cooking for many a traveller.
This breakfast, which can also be eaten for dinner, was inspired by my time in the USA. It is filling, cheap and quick to make, the perfect camping fare no matter where you are in the world.
3-4 medium potatoes (any variety), cut into quarters
½ x small green capsicum, cut into 1cm dice
½ x red onion thinly sliced
4 x button mushrooms, quartered
Handful of cherry tomatoes
2 x rashers streaky bacon, rind removed, roughly chopped
2 x eggs
- In a small pot, bring water to the boil. Add potatoes and cook for 8-10 minutes or until just tender. Drain well.
- Prepare vegetables whilst potatoes are cooking.
- Heat a fry pan over medium-high heat with a teaspoon of oil. Add all ingredients, except for tomatoes and eggs. Season with salt and pepper, cook stirring every few minutes for 6-8 minutes; or until potatoes start to brown.
- Scatter over tomatoes. Using a spoon, push ingredients to the sides of the pan and make two egg sized holes. Crack an egg into each hole and cook for 3-4 minutes, or until white is cooked but yolk remains runny.
- Divide between two plates and serve.
- Any kind of potatoes will work for this recipe. Par-boiling speeds up the cooking process
- If your eggs are not cooking through, plate a heat proof plate or pan over the top of the fry pan to create some steam and finish the cooking
- Drizzle with hot sauce for an extra flavour hit
- Omit bacon for a vegetarian version
- Replace bacon with sliced chorizo
- If you have canned mushrooms they can be used in place of fresh, ensure they are well drained
- If you are using large tomatoes, cut them into wedges before adding to the pan