Classic Cast Iron Breakfast Hash
Equipment
- 1 10- or 12-inch cast iron skillet
- 1 Campfire grate or camp stove
- 1 Spatula or wooden spoon
- 1 Lid or aluminum foil
Ingredients
- 1 pound breakfast sausage or 8 slices bacon, chopped
- 4 medium Yukon Gold or russet potatoes diced into ½-inch cubes
- 1 small onion diced
- 1 bell pepper diced
- 1 tablespoon olive oil or butter if needed
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 4 –6 large eggs
- 1 cup shredded cheddar cheese optional
- 2 green onions sliced, for garnish
- Hot sauce for serving (optional)
Instructions
Step 1: Cook the sausage
- Heat your cast iron skillet over medium heat on a campfire grate or camp stove.
- Cook the sausage, breaking it into crumbles as it browns. If using bacon, cook until crisp.
- Transfer the meat to a plate, leaving about one tablespoon of the drippings in the skillet.
Step 2: Cook the potatoes
- Add the diced potatoes to the skillet.
- Cook for 12–15 minutes, stirring every few minutes until they become golden brown and tender.
- If the skillet seems dry, add a little olive oil or butter.
Step 3: Add the vegetables
- Stir in the onion and bell pepper.
- Cook another 4–5 minutes until the vegetables soften.
- Season with:
- Garlic powder
- Smoked paprika
- Onion powder
- Salt
- Black pepper
- Mix everything together.
Step 4: Return the sausage
- Add the cooked sausage back to the skillet.
- Stir until everything is evenly combined and heated through.
Step 5: Cook the eggs
- Use a spoon to make small wells in the hash.
- Crack an egg into each well.
- Cover the skillet with a lid or loosely with aluminum foil and cook for 5–8 minutes, or until the egg whites are set and the yolks reach your preferred doneness.
- If you prefer scrambled eggs, simply beat the eggs first and stir them into the hash until cooked.
Step 6: Add the cheese
- Sprinkle shredded cheddar over the top during the last minute of cooking.
- Cover again briefly until melted.
Serve
- Top with sliced green onions and serve hot with:
- Toasted English muffins
- Biscuits
- Fresh fruit
- Salsa
- Hot sauce
- A steaming mug of camp coffee
Notes
Prep Ahead for Easier Camping
A little prep at home makes breakfast much more relaxing.- Dice the potatoes, onion, and bell pepper before your trip.
- Store vegetables together in an airtight container.
- Mix the seasonings in a small jar or zip-top bag.
- If you're using bacon, cook it halfway at home to shorten cooking time.
Camp Cooking Tips
- Dice the potatoes into small, even pieces so they cook faster.
- Keep the skillet over medium heat rather than directly over roaring flames.
- Cast iron holds heat well, so stir occasionally to prevent sticking.
- Covering the skillet helps the eggs cook evenly without burning the bottom.