Quick and Easy on the Road Breakfast Recipes

Anji Bignell — 29 July 2022
These breakfast recipes pack a protein punch while keeping you sustained all day.

Energy boosters for your outdoor adventures!

Brekky hash browns

TOTAL TIME: 30 mins



Serves: 4

Ingredients:

  • 2 large Russet potatoes
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ cup extra virgin olive oil

Method: 

Scrub, clean and grate the potatoes (you can leave the skin on or peel them).

In a sieve, rinse the grated potato under water until it runs clear. 

Drain the potatoes and place them on a tea towel or paper towels and remove as much moisture as possible.

Transfer the potato to a bowl and mix in the salt, garlic and onion powder.

Heat the oil in a large skillet until a piece of grated potato sizzles on contact. 

Spread the potato across the skillet in an even layer and press down. Cook for around 2 minutes.

Stir again, press down and let cook for a further 2 minutes. Flip sections and cook until crispy.

Transfer to paper towels to absorb the oil and serve with eggs, avocado and bacon, or eat on their own.

Ricotta and peach toast

TOTAL TIME: 15 mins

Serves: 4

Ingredients: 

  • 3 tbsp mixed sunflower seeds, cashews and pine nuts
  • 4 pieces of multigrain or sourdough toast
  • ¾ cup ricotta cheese
  • 1 ripe peach, pitted and sliced
  • 2 tsp honey
  • ¼ tsp salt

Method: 

Toast seeds and nuts over a dry skillet, tossing frequently, around 3 minutes. Leave aside to cool.

Toast the bread. Spread around 3 tablespoons of ricotta on each piece, then arrange 3 to 4 pieces of peach slices on top of each piece of toast. Drizzle each piece with ½ teaspoon of honey and sprinkle each piece with 2 teaspoons of seeds/nuts and sprinkle with salt.

Serve with eggs, avocado and toast, or just by itself.

Coconut energy bites

TOTAL TIME: 15 mins

Serves: 24 balls

Ingredients: 

  • 2 cups unsweetened shredded coconut plus more for dusting
  • 2 tbsp honey or maple syrup
  • 3 tbsp coconut oil
  • 1 tsp vanilla extract

Method: 

Process shredded coconut in a food processor until wet and dense (best to make this prior to your road trip).

Transfer to a bowl and add the rest of the ingredients, mixing well.

Form bite size balls with your hands and roll in shredded coconut. Place in the fridge for a few hours and store in a large container for off road snacks.

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Tags

Recipes on the road Camp cooking food Easy camping recipes Quick camping recipes on the Road Breakfast

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