Ingredients
Potatoes, 4 large, skin on, washed and diced into 4cm cubes
Chestnut mushrooms, 200g, chopped in quarters
Italian kale, bunch, de-stemmed, roughly chopped
Garlic, 2 cloves, sliced
Thyme, 6 sprigs
Sage, 6 leaves
Freshly crushed black pepper, ¼ tsp
Eggs, 4
Salt, as needed
Olive oil, as needed
Butter, 50 g
Parmesan cheese, 50 g
Method
Heat a large heavy skillet on a medium heat or campfire. Add in a good glug of oil so that it is covering the base of the skillet by 1 cm. Add in the potatoes and do not move about for a good 5 minutes. Shake the skillet and gently use a wooden spatula to toss the potatoes. Leave untouched for another 5 minutes. You really want to build a crust and build colour. It should take about 15 minutes until the potatoes are tender and golden. When they are, add in the mushrooms and thyme and leave to cook for another 5 minutes. Add in the kale, garlic, and sage and cook for a further 5 minutes, coating in all the flavours. Season with the salt and crushed black pepper. Add in the butter and fry for another 3 minutes. Remove from heat momentarily.
Place a frying pan on the fire and fry the eggs to your preferred runniness, seasoning with salt. Transfer each egg to the skillet with the potatoes. When you are ready to serve grate over the parmesan and tuck into your ‘posh’ campfire breakfast.
