SPANISH STYLE POTATO, CHORIZO & EGG BREAKFAST
Breakfast was cooked by one of my daughters to start my year. She adapted the idea from a cookbook given to her and written by a Spanish Chef. It was simple but very tasty. Grated potato was browned in a deep egg ring and topped with diced chorizo, then an egg placed on top and baked in the oven until cooked with a sprinkle of parsley for garnish. It was served with soda bread and a lemon wedge. I opted to have my bread toasted. This could easily be done in a camp oven.