This recipe is suited to home, cottage, camping, or boating. It’s perfect for breakfast, lunch, or dinner and comes together quickly with a minimum of ingredients. You can choose the spiciness of the sausage and hot sauce to suit your tastes. Grilling the lime in the pan brings out the essential oils and adds a nice tartness to the dish.
For camping, cottage, or a boat, use canned sliced potatoes. They are easy and shelf stable. You can also par-boil thin-skinned potatoes and slice them which is a great way to use leftover potatoes.
If you’re packing an avocado for camping or boating, wait until it's softly ripe. Put into a small plastic container to keep from bruising and pack in your little fridge or camping cooler. The chill will slow down the ripening.
Serves 2 - 3
- 1 can sliced potatoes, drained
- ½ lb (250gr) chorizo sausage, mild or spicy, removed from casing and roughly crumbled
- 1 Tbsp oil or butter
- ¼ cup chopped fresh cilantro. Cilantro-haters can substitute flat leaf parsley.
- 1 lime, cut in half
- ½ cup guacamole (quick recipe below)
- In place of guacamole, substitute chipotle mayo, cilantro-lime aioli, or queso cheese sauce
- favourite hot sauce, Summer Kitchen Piri Piri Garlic Chile Sauce is perfect
- 2 - 4 pita pockets (1 - 1-½ whole pockets per person)
- 1 lime
- 1 - 2 garlic cloves
- 1 ripe avocado
- optional, 1 small tomato chopped
- pinch of salt
Heat the oil and/or butter in a medium sauté pan over medium-high heat. Spread the sliced potatoes out in the pan and cook until they become golden brown, turning occassionally. When done, remove to a plate and cover with a lid to keep warm.
Brown the chorizo in the same pan until it’s cooked through and the smaller bits are a bit crispy. Turn the heat down to medium. Add the potatoes back to the pan and mix in half of the cilantro. Push some of mixture aside and press the lime halves onto the bottom of the pan, cut side down, to quickly “grill”. Remove the limes; set one half aside and squeeze the other half over the mixture. Turn off the heat and toss in the remaining cilantro, turning to combine. Transfer to a serving dish with a lid on top to keep warm. Briefly warm the pitas in the pan just to soften up.
While one person is cooking the chorizo-potato filling, another can make the guacamole. Cut the lime in half and squeeze all the juice out into a small bowl. Finely mince the garlic and add to the bowl. Cut the avocado in half lengthwise and remove the pit. Squeeze out the avocado into the bowl and immediately stir into the lime juice with a fork or spoon to prevent browning. Add the chopped tomato, if using. Add salt to taste.
Cut the pita pockets in half and serve with the chorizo-potato filling, fresh guacamole, Piri-Piri sauce, and an extra squeeze of lime.