Introduction

If you’re looking for a vegetarian camping breakfast that’s easy to cook and packed with nutrition, this one-pan veggie hash is ideal. It’s made with wholesome ingredients, uses minimal equipment, and delivers big flavour – making it one of the best plant-based camping breakfasts for your road trip.

Ingredients (serves 2)

• 1 medium potato, diced small

• ½ red onion, finely chopped

• ½ bell pepper, chopped

• A handful of baby spinach

• 2 eggs

• Olive oil

• Salt, pepper, and smoked paprika

Instructions

Heat olive oil in a skillet or frying pan. Add the diced potatoes and cook until lightly golden and tender (about 8–10 minutes), stirring regularly.

Add in the chopped onion and bell pepper and cook for another 3–4 minutes until soft. Season with salt, pepper, and smoked paprika for a smoky edge.

Stir in the baby spinach and let it wilt. Create two wells in the hash and crack in the eggs. Cover the pan with a lid or foil and cook until eggs are set.

Serve immediately with toast or avocado for a healthy and satisfying start to your day.