Preparation Time
40 minutes
Serves
4
Puree
Mash some cooked potatoes with a little breast or formula milk.
Finger Food
Serve some chopped potatoes with easy-to-grab bits of sausage.
Ingredients
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4 sausages
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800g clean new potatoes,
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Olive oil
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8 rashers of streaky bacon, roughly chopped
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4 large ripe tomatoes, chopped, or 12 cherry tomatoes, halved
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4 spring onions, chopped
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1 garlic clove, chopped (optional)
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Salt and pepper
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4 large free-range eggs
‘This is perfect campsite food,’ says cookery author Ali Ray. ‘You can make it your own with whatever you have left over from last night’s meal, or what you can get your hands on in the site shop.’
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Over a medium heat, cook your sausages in a deep frying pan for 10 minutes. Then remove from the pan and put to one side. Wipe the pan with a piece of kitchen roll.
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Chop the potatoes into small cubes. Put 2 tablespoons of olive oil into the frying pan over a low to medium heat. Cook the potatoes for 15 minutes or until they are golden in colour.
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Add in the pieces of bacon and cook for a further 5 minutes.
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Add in the chopped tomatoes and cook until they just start to soften, but don’t let them go too mushy. Stir in the chopped spring onions and finely chopped garlic if using. Then add the sausages. Season well with salt and pepper.
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Push the hash to one side of the pan and add another tablespoon of oil. Crack two eggs in the space, and fry until they are cooked to your liking.
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Divide the hash between four plates, and pop an egg on top of two of them. Return the pan to the heat and fry the remaining eggs for the last two plates.
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Serve with ketchup.
Pregnant? Eggs are a good source of protein, essential for the growth of your baby’s cells. They are also rich in choline which promotes her brain health.
Recipes adapted from Pitch Up, Eat Local by Ali Ray (£16.99, AA Publishing and The Camping and Caravanning Club). Photography: © Ali Ray, AA Publishing.