We’ve been climbing at Hueco Tanks National Park (just outside of El Paso, Texas) for one week now. What a difference a week makes! We had a bit of a rough start to our time here (stories will be coming!), and it seemed that finding our way around a larger centre was more tricky than in some of the smaller towns we had been at previously. The standards chores (where to stay, where to get an RV dump/fresh water, where to get a coffee, etc.) were not as forthcoming as we were assuming they would be! Climbing in Hueco also has its list of hurdles, BUT, we’re finding our groove again and feeling more comfortable being here already.
We stayed in the Hueco Tanks National Park campground last week in order to make use of their water / dumping facilities. It was the first time in exactly one month, that we were hooked up to any proper services (electrical, water). The decision to stay there was a bit impromptu, so we didn’t really make full use of our electricity. We’ll be better prepared next time! 🙂
After a day of bouldering in the sunshine, we were craving some good carbs. We found a slightly sad-looking potato that needed using up, as well as a lemon that had seen better days (but was VERY juicy!). We’re always up for a good breakfast-for-dinner meal, so decided to make a type of potato hash and serve it with eggs. Adding fresh lemon juice to the hash before serving really made this dish noteworthy!
This is another RV dream meal: one pot, one pan, one chopping board, and a great way to use up whatever you have in the fridge!
The players in our hash were onion, garlic, Anaheim pepper, carrot mushrooms and potato. We finished it with fresh-squeezed lemon juice and chopped parsley. Really, any veggies would be great in here. Personal preference wins 🙂
We served our on a bed of spinach and topped with two slighty-runny eggs. Totally hit the spot!
- 1 medium Russet potato, thinly sliced
- 2 cloves garlic, diced
- ½ medium red onion, thinly sliced
- 1 carrot, peeled and thinly sliced
- ½ Anaheim pepper, thinly sliced
- Handful of mushrooms, thinly sliced
- 1 lemon, juiced
- Handful of fresh parsley, chopped
- Oil, salt, pepper, oregano, cayenne pepper
- 4 eggs, cooked to your liking
- Heat some oil in a pan. Add the potatoes and spices and sauté until the potatoes cook through and start to get a bit crispy (the thinner you slice the potatoes, the quicker they cook).
- Add the onion and garlic, cooking until the onions soften.
- Throw in the carrot, pepper and mushrooms. Cook for another 5 minutes until the veggies are cooked but still retain a bite.
- Take the veggies off the heat, stir in the lemon juice and parsley, and season with salt and pepper. Cover the pot while you cook the eggs.
- Serve the hash with spinach or other greens, if you wish, and a good dash of hot sauce.