You’ve got to try this vegetarian take on an old camping favourite, traditional corned beef hash. This halloumi hash recipe takes minutes to prepare and is an ideal camping breakfast or lunch.
It is the perfect Trangia recipe. A one-pot, quick, easy-to-prepare camp meal that tastes so much better than the sum of its parts. It is that good, I even eat this at home on a weekly basis.
This halloumi hash recipe is a base so you can also add a fried egg on top for a filling breakfast or mix it up with red peppers, chilli, harissa paste or whatever you fancy.
Read more of my Trangia recipes or watch Trangia Camp Cooking Videos.
Halloumi Hash
Halloumi, potatoes and spring onions make for a delightfully quick and easy vegetarian hash.
Ingredients
- 1 tbsp vegetable oil
- 250g block halloumi
- 567g tinned new potatoes
- 1 bunch spring onions
- ½ tsp paprika
- black pepper (to taste)
- 2 eggs (optional)
- sweet chilli sauce (optional)
Instructions
- Cut the new potatoes into quarters. You can use fresh new potatoes rather than tinned but you will need to parboil them first.567g tinned new potatoes
- Cut the halloumi into cubes and slice the spring onions into equal sized pieces.250g block halloumi
- Heat the oil in your pan and add the potatoes and halloumi cubes.1 tbsp vegetable oil
- Stir the spring onions into the potato and halloumi.1 bunch spring onions
- Season with pepper and paprika. Salt isn't needed as the halloumi is typically salty enough.½ tsp paprika, black pepper
- Cook until the potatoes and halloumi are golden.
- Serve with a fried egg on top or a chilli sauce/ketchup of your choosing.I used sweet chilli sauce.2 eggs, sweet chilli sauce
Video
Notes
You can try variations of this halloumi hash by adding red pepper with the spring onions or chilli flakes. It’s quite versatile so feel free to be creative.
