While I feel like we’re balls deep with Survivor, following the surprisingly choice Survivor NZ: Nicaragua – pronouncing every damn syllable, obvi – and being half-way through Australian Survivor 3.2, the granddaddy of reality TV – Probst’s Survivor is returning in just under four weeks with the premiere of Survivor: Heroes v. Healers v. Hustlers.
Not to be confused with RuPaul’s Drag Race All Stars 3, which I can exclusively confirm will be subtitled Hennies v. Hunties v. Hallelus.
As with last season, I wanted to spend the lead-up reconnecting with my dear friends slash past Survivor victors. And as such, I knew I had to kick this season’s celebrations off with a date with my ex-lover, dear friend and all around OG Richard Hatch.
In what is almost reality TV history now, Richard Hatch is attributed with being the person to establish the strategic (slash invent the) game of Survivor. Despite people thinking otherwise, there were others tinkering with strategy in Borneo, though Rich was the most successful and charismatic, so is remembered solo. Plus, he won over a delightfully homophobic Rudy with his nudity to boot, making him a true icon.
Just a less bone-inducing one than Locky #neverforget
After dominating Borneo, Rich returned for only his tragic second appearance, surviving far longer than Jenna Lewis wanted winners to, before being bamboozled and blindsided.
While Rich has had a colourful history with the law, taxes and appropriateness, he has always been a loyal friend … despite being an ex-lover, and for that I’ll always be eternally grateful. So much so, when he drops buy to lust over the new cast slash lock in our winner tips, he will always have a fresh Richard Hash waiting for him.
Spicy, fresh and hearty, a hash is a perfect winter breakfast to celebrate being the first Sole Survivor, clear the blues of being bamboozled and or a prison-hooch induced hangover.
1 onion, diced
3 cloves of garlic, minced
2 chorizos, sliced into discs
3 cooked potatoes, cut into 1cm cubes
1 tbsp chilli flakes
150g feta, crumbled
small handful of fresh flat-leaf parsley, roughly chopped
salt and pepper, to taste
Preheat oven to 180ºC.
Heat a lug of olive oil in a large pan over medium heat and sweat the onion and garlic for a couple of minutes. When nice and soft, add the chorizo and cook for a further couple of minutes. Add the potatoes and chilli flakes and cook for a further five minutes, or until the chorizo oil has been absorbed by the potatoes.
Crumble feta over the top, crack the eggs over and transfer to the oven to bake for five-ten minutes, or until the white has just set.
Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
Sprinkle with parsley and a good whack of salt and pepper, before devouring.
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