Bacon and Potato Breakfast Tacos
Hash browns, bacon, and eggs off one skillet, rolled into tortillas so nobody needs a plate.
- calories
- 620
- weight
- 7 oz
- cal / oz
- 89
- protein
- 24 g
- serves
- 4, scales
- prep
- 5 min
- cook
- 25 min
- total time
- 30 min
- water
- 180 ml cold
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Campfire coals
- Grill grate
- Canister stove
- Car camping
- Basecamp
- One pot
- Grab and go
- Shelf stable
- Basic
Ingredients
| Flour tortillas | 8 small | pack flat against a pot lid so they don't crack |
|---|---|---|
| Shelf-stable precooked bacon | 1 pouch, about 3 oz | the kind sold on the shelf, not the cooler |
| Dehydrated hash brown potatoes | 2 cups dry | the boxed shelf-stable kind |
| Powdered whole egg | 3/4 cup | reconstitutes to about 8 eggs |
| Powdered whole milk | 2 tbsp | |
| Hard cheese | 3 oz | cheddar or dry jack, grated at home |
| Cooking oil | 3 tbsp | or bacon grease saved from the pouch |
| Salt and black pepper | to taste |
Method
- Cover the dry hash browns with cold water in the pot and let them sit 10 minutes. Drain hard and press out what water you can.
- Whisk the egg powder and milk powder into about 180 ml of cold water in a mug or bottle. Let it stand while the potatoes soak so the lumps go away.
- Set the skillet over the coals or grate. Crisp the bacon in a dry pan for two minutes, pull it out, and leave the fat behind. Add oil if the pan looks dry.
- Spread the potatoes in one layer and leave them alone. Let the underside brown before you turn them in sections. Crowding or stirring gives you steamed potatoes instead.
- Push the potatoes to one side, pour the egg mixture into the clear space, and stir it slowly until it just sets. Fold everything together with the crumbled bacon and cheese. Salt and pepper at the end.
- Warm the tortillas one at a time directly on the grate, a few seconds a side. Fill and eat standing up.
The source version runs on a cooler: raw eggs, fresh potatoes, sliced bacon. Everything here is the shelf-stable equivalent, which matters most in the second half of a trip when the ice is gone. Dehydrated hash browns rehydrate in ten minutes of cold soak and brown better than fresh ones because there is less water left in them to boil off.
The order of operations is the whole recipe. Bacon first so its fat seasons the pan, potatoes second with enough room to actually contact metal, eggs last because powdered egg sets fast and turns rubbery if it sits over heat. Tortillas mean no plates, which on a group morning is the difference between one dish bin and four.
Packing
Hash browns, egg powder, and milk powder each go in their own zip bag; the egg powder clumps if it meets moisture. Cheese, bacon pouch, and oil bottle ride together in a bin. Tortillas go on top of the pack, never under a stove.
Variations
- A spoonful of salsa or hot sauce per taco covers a lot of ground if the seasoning is thin.
- Swap corn tortillas for flour and the whole thing is gluten-free.
- Dried onion and bell pepper flakes soak alongside the potatoes at no real weight cost.
https://camprecipes.com/campfire-bacon-and-potato-breakfast-tacos