Campfire Breakfast Hash

Ingredients

• 1 lb Yukon Gold potatoes, cut into 1/2-inch cubes
• 8 oz Breakfast sausage
• 1 tbsp Olive oil, if needed
• 1 small Yellow onion, diced
• 1 Bell pepper, diced
• 1/2 tsp Smoked paprika
• 1/2 tsp Garlic powder
• 3/4 tsp Kosher salt, divided
• 1/2 tsp Black pepper
• 4 Large eggs
• 1/2 cup Shredded cheddar cheese, optional
• 2 Scallions, sliced

Instructions

1. Heat a large cast-iron skillet over medium campfire or camp stove heat.
2. Add breakfast sausage. Cook while breaking it into bite-size pieces until browned and fully cooked.
3. Transfer sausage to a plate, leaving some rendered fat in the skillet.
4. Add olive oil only if the skillet seems dry.
5. Add potatoes and approximately half the salt. Spread potatoes into an even layer.
6. Cook 10–15 minutes, turning every few minutes, until browned and nearly tender.
7. Add onion and bell pepper. Add smoked paprika, garlic powder, black pepper, and remaining salt.
8. Cook approximately 5–7 minutes until vegetables are tender and potatoes are crisp.
9. Return sausage. Create four small wells in the hash.
10. Crack one egg into each well. Cover the skillet with a lid or foil.
11. Cook approximately 4–7 minutes until egg whites are completely set and yolks reach desired doneness.
12. If using cheese, sprinkle it over the hash during the final 1–2 minutes.
13. Finish with sliced scallions. Serve directly from the skillet.

Nutrition

Chef's Notes

MAKE-AHEAD SHORTCUT: Parboil the cubed potatoes at home for approximately 5 minutes, cool completely, and transport chilled. This dramatically shortens campsite cooking time. EGGS: Covering the skillet allows the top of the eggs to cook using trapped heat.

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