For 16 years, Sarah Glover has made a career as a chef in Tasmania, Sydney and New York. These days she is rarely found in a kitchen—the outdoors is where she applies her trade now. Her work has been published through her cookbook, "Wild Adventure," and featured in Cherry Bomb, New York Times, and Delicious Magazine.
Last Night’s Potatoes with Eggs and Lonza Sausage
A Taste of Wild - Tasmania
RV-friendly recipes that will take your road cuisine to the next level. Sarah Glover, Australian chef and cookbook author, shares her genius take on delicious meals you can make wherever you go. Follow along as she shares delightful meals, breathtaking views of Tasmania and a taste of the wild.
Last Night’s Potatoes with Lonza Sausage, Mushrooms and Scrambled Eggs Recipe
I often find I'm terrible at estimating how many potatoes I’ll need with dinner, so I’ve gotten in the habit of tossing in a few extra to have for breakfast. It’s a great substitute to bread, and leftover potatoes get crispy and golden when you fry them up the next day. YUM.
- Extra virgin olive oil
- 1 cup chopped, cooked potato (something starchy like russet or Dutch cream)
- 4 brown mushrooms, torn into smaller pieces
- 6 slices Lonza sausage or bacon
- 4 eggs
- 3 teaspoons feta
- 1 Cutting board
- 1 Sharp knife
- 1 Small mixing bowl
- 1 Small frying pan
Place a small frying pan on the stove (or burner), add a good drizzle of olive oil and heat over medium heat. Add the chopped potato and cook until lightly golden. Toss in the mushroom and season with salt, then cook until softened. Add the Lonza sausage or bacon and cook until crispy. Remove from the pan and arrange on a plate.
Wipe out the frying pan, then add a good pat of butter and let it melt. Whisk the eggs in a cup, then add to the pan and scramble with a fork until just cooked–you don’t want to overcook the eggs, so take them off the heat just before they look ready.
Scoop the scrambled eggs onto the plate, then season with salt and add a dollop of the feta. Dive in.