Camp Breakfast Hash
The reason people put up with sleeping on the ground.
- calories
- 640
- weight
- 11 oz
- cal / oz
- 58
- protein
- 26 g
- serves
- 4, scales
- prep
- 10 min
- cook
- 20 min
- total time
- 30 min
- water
- none
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Liquid fuel
- Grill grate
- Campfire coals
- Car camping
- Basecamp
- Gluten free
- Real dishes
- Grab and go
- Needs a cooler
- Actual cooking
Ingredients
| Frozen shredded hash browns | 1 lb | they double as a cooler ice pack |
|---|---|---|
| Bacon | 8 slices | |
| Eggs | 8 | |
| Onion and bell pepper | 1 each | diced at home |
| Shredded cheddar | 1 cup | |
| Hot sauce | to taste |
Method
- Cook the bacon first in a cast iron skillet. Pull it and leave the fat.
- Onion and pepper into the bacon fat, five minutes.
- Add the hash browns in an even layer. Do not stir for six minutes. That is how a crust forms.
- Flip in sections, cook another five, then crack the eggs directly on top.
- Cover with foil or a lid until the whites set, about four minutes.
- Crumble the bacon over, add cheese, let it melt, hit it with hot sauce.
Frozen hash browns are the quiet trick in this recipe. They go in the cooler frozen solid, they keep everything else cold for a day and a half, and by the morning you want them they have thawed to exactly the right point.
The no-stir instruction is the whole recipe. Stirring hash browns produces a pile of steamed potato. Leaving them alone produces a crust.
Variations
- Chorizo in place of bacon, and skip the extra fat.
- Tortillas on the side turn the leftovers into lunch burritos.