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Vegetarian Recipes

Camp Breakfast Hash

When I’m feeling like an easy camping breakfast is in the cards, this breakfast hash is it. We make variations of it at least once every time we’re out with the trailer. I always throw a pack of plant-based hot dogs in the cooler, because, you know, it’s camping. We might have them for one meal, and then toss the leftovers into a breakfast hash like this one. It’s not sexy, but it is tasty and fills you up for a good stretch of hiking and exploring. I tend to cook the potatoes the night before – throw them in the fire, or boil them in any leftover water I might have going.

Breakfast Hash Variations 

A hash like this is a clean-out-the-cooler (or fridge) thing by nature. There aren’t many hard and fast rules. I like some potatoes (cubes, shredded, or sliced), I like some vegetables, the eggs, and something spicy to kick off the day. I haven’t tried a hash like this with a plant-based egg substitute, but suspect you’d be fine. You’ll find my base recipe down below, and here are a few other combinations to try:

  • Pepper Breakfast Hash: Sauté strips of red and yellow peppers and finish with a bit of goat cheese. Or dice the peppers for more of a confetti hash.
  • Herb-y Breakfast Hash: Make the recipe exactly as written but add a few handfuls of chopped cilantro, basil, and/or parsley to the skillet just before cracking the eggs in. Finish with a little chopped mint.
  • Masala Breakfast Hash: Season your potatoes and onions with a generous dusting of a favorite curry powder before proceeding with the rest of the recipe.
  • Frittata-style: You can beat the eggs before adding them to the skillet for more of a frittata situation.

One Tricky Thing

I just want to call this out before you dive into the recipe. Once you crack the eggs into the skillet, you want to continue to cook the eggs without burning the bottom of the hash. So, be sure to dial back the heat a bit. That’s it – just once the eggs are involved take it slow and steady.
Here are a couple recent shots I took as we made our way through the Arizona and New Mexican deserts. I love cooking in our kitchen at home, but there’s nothing quite like cooking on a picnic table or over a grill as the sun is rising or setting. Best ever. It is, hands down, my favorite part of camping in beautiful places. Definitely have to watch where you step out here though!

I’m trying to get all my camping recipes organized into one place on the site in the coming weeks. Summer is knocking at the door, and I haven’t done a great job in the past on this front. I think it’s because, if I’m honest, camping is amazing, but it can be a lot of work on the packing and preparation front. Writing up recipes and photographing them while camping adds another layer of complexity and I’ve been trying to do a better job of making it happen!  
The weather is warming up in Southern California, so I’ll hopefully have some new recipes cooking under the sun and stars. I feel like all my camping recipes over the past year have been cozy soup recipes and stews. Laugh/cry. If a major storm hit California in the past year, I’m pretty sure we were camping in it. I’m ready for grill season.

One thing I love about camping recipes like this breakfast hash is that if they’re do-able for camping, they’re also great to have on hand for “regular” life. Same goes for anything you can do most of the prep-ahead, like the Spicy Coconut Curry Noodles , this version of the Tortellini Soup, and these Grilled Veggie Kebabs.

Poke around here for more breakfast recipes, and (promise) more camping recipes to come!

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Cheesy Vegetarian

Easy Homemade Parmentier Potatoes

A super simple recipe for easy homemade Parmentier potatoes – small and ultra crispy potato cubes flavoured with rosemary and garlic. The perfect side dish for a special occasion!

A serving bowl of Parmentier potatoes with a text overlay.

The humble potato has got to be one of the most incredible foods on the planet. It doesn’t look like much, but man, it can make a good meal. Parmentier potatoes are one of my all-time favourite potato side dishes – they’re super crispy, herby and garlicky, and pretty much just everything that a potato dish should be.

Crispy Parmentier potatoes on a baking sheet.

What are Parmentier potatoes?

Parmentier potatoes were named after a French man called Antoine-Augustin Parmentier, who lived in the 17 and 1800s, and is apparently best remembered as a ‘vocal promoter of the potato’.

(…I think I’ve just found my life’s purpose…)

I imagine modern-day Parmentier potatoes are probably a little different to what they were back in the 1870s, but these days Parmentier potatoes are basically small cubes of potato, cooked until crispy.

In my view, they’re like a mini version of a classic roast potato, except with even more flavour, and even more crispy bits.

A bowl of crispy Parmentier potatoes with fresh rosemary and garlic.

How do you make Parmentier potatoes?

There are various methods of making Parmentier potatoes. As I was researching this recipe, practically every single recipe I looked at used a different cooking method.

Some recipes involve part-boiling the potatoes before roasting.
Some recipes involve pan-frying the potatoes before roasting.
Some recipes don’t use the oven at all.

It seems that the end result is far more important than the cooking method you use – as long as you end up with delicious Parmentier potatoes when you’ve finished, I don’t suppose it matters too much which method you use.

So, as you might expect – I went for the easiest method, which requires the least amount of effort possible. Because who wants to make life harder for no reason?

Close-up photo of Parmentier potatoes on a baking tray with cloves of garlic.

Parmentier potatoes recipe

Step 1: Peel and cut the potatoes

As you may know, I try to avoid peeling my vegetables if I can avoid it, but this is one of those occasions where it’s actually worth doing.

Just peel your potatoes, and cut them up into little cubes. Ideally, your cubes will be about 1-2cm in size. They do shrink a little as they cook, so don’t go too tiny.

Try to get the cubes vaguely even so they cook at the same rate – but don’t worry if it’s not perfect. It actually gives a nice little bit of variety if some of your potatoes end up crispier than others!

Raw potato cubes on a baking tray.

Step 2: Roast with garlic and rosemary

Add some sprigs of fresh rosemary and some whole cloves of garlic to the tray. Obviously the bulk of these will be removed before serving (I’m not suggesting you munch away on a whole stick of rosemary), but they infuse an amazing flavour into the potatoes.

Toss everything in a good amount of oil, and pop them in the oven to roast.

Raw potato cubes on a baking tray with fresh rosemary and garlic.

Step 3: Serve!

Yep, that’s all there is to it. Just make sure you remove the whole cloves of garlic and any particularly woody stems of rosemary before you eat.

This is the sort of recipe that I really love. It really couldn’t be an easier potato dish – but it couldn’t be more delicious either! These potatoes seem a little fancy, and they’re the sort of thing I’d be proud to serve for guests, but they’re also ultra easy to make.

Crispy Parmentier potatoes on a baking tray.

How to serve Parmentier potatoes

Parmentier potatoes are very definitely a side dish – they need something alongside them to create a full meal.

They’re the perfect accompaniment to a roast dinner (even a fancy one like for Christmas or Easter!).

Of course, if you’re a vegetarian you won’t be making any type of roast meat, but that doesn’t mean you can’t make a brilliant roast. Here are a few ideas of things to serve alongside your Parmentier potatoes:

  • some sort of nut roast or bean roast (this cheesy bean roast is my all-time favourite)
  • veggie cutlets (and plenty of gravy)
  • a rich gravy-based stew, like my mushroom bourguignon
  • toad in the hole
  • any type of vegetable pie – this mushroom stroganoff pie would work well
  • vegetable en croute

Any of these would work really well with some Parmentier potatoes and some extra veggies.

A bowl of Parmentier potatoes with roasted garlic and fresh rosemary.

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Easy Homemade Parmentier Potatoes

A super simple recipe for easy homemade Parmentier potatoes – small and ultra crispy potato cubes flavoured with rosemary and garlic. The perfect side dish for a special occasion!
Course Side Dish
Cuisine French
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 3
Calories 260kcal
Author Becca Heyes

Ingredients

  • 800 g (~ 1 3/4 lb) potatoes
  • 2 Tbsp oil (I used rapeseed oil)
  • 1 tsp salt
  • 1 tsp black pepper
  • Few sprigs fresh rosemary
  • ~ 6 whole cloves garlic

Instructions

  • Peel the potatoes, and cut into 1-2cm dice.
  • Toss the potatoes in some oil, and lay them in a single layer on a baking tray. Sprinkle plenty of salt and pepper over the potatoes, and add a few whole sprigs of fresh rosemary and a few whole cloves of garlic (no need to peel them).
  • Roast at 190°C (Gas Mark 5 / 375°F) for approximately 35 minutes, stirring halfway, or until golden brown and crispy.
  • Remove the garlic cloves and any particularly woody stems of rosemary before serving (small rosemary leaves that break off are fine to leave!).

Notes

If you need to reheat any leftovers, it’s best to use the oven, as potatoes can lose their crispiness in the microwave.

Nutrition

Serving: 1portion | Calories: 260kcal | Carbohydrates: 40.7g | Protein: 4.5g | Fat: 9.5g | Saturated Fat: 1.3g | Cholesterol: 0mg | Sodium: 791mg | Potassium: 1046mg | Fiber: 6.5g | Sugar: 2.9g | Calcium: 35mg | Iron: 2mg
Nutrition Facts
Easy Homemade Parmentier Potatoes
Amount Per Serving (1 portion)
Calories 260
Calories from Fat 86
% Daily Value*
Fat 9.5g15%
Saturated Fat 1.3g7%
Cholesterol 0mg0%
Sodium 791mg33%
Potassium 1046mg30%
Carbohydrates 40.7g14%
Fiber 6.5g26%
Sugar 2.9g3%
Protein 4.5g9%
Calcium 35mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/3 of the recipe.

Looking for another side dish good enough for a special occasion? This creamy sweet potato gratin is perfect:

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