Chipotle Bacon Breakfast Hash
Crispy potatoes, bacon, poblano peppers, and fried eggs in one iron skillet.
- calories
- 1300
- weight
- 12 oz
- cal / oz
- 108
- protein
- 38 g
- serves
- 1, scales
- prep
- 15 min
- cook
- 25 min
- total time
- 40 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
- Campfire coals
- Car camping
- Basecamp
- Real dishes
- Grab and go
- Needs a cooler
- Basic
Ingredients
| Red potatoes | 0.75 lbs | waxy varieties like Yukon Gold hold their shape |
|---|---|---|
| Bacon | 4 oz | about 5–6 slices |
| Eggs | 2 | |
| Poblano pepper | 1 large | |
| Onion | 0.25 medium | |
| Cheddar cheese | 1 oz | shredded |
| Chipotle peppers in adobo sauce | 1 whole pepper | |
| Vegetable oil | 3 tbsp | |
| Garlic powder | 1 tsp | |
| Salt and pepper | to taste |
Method
- Cut the bacon into bite-sized pieces. Dice the potatoes, poblano, and onion. Scoop the chipotle peppers from their adobo sauce and dice them.
- Heat the oil in a large skillet over medium heat. Add the potatoes and cook, stirring occasionally, until they're golden brown and crispy on the edges, about 15–20 minutes.
- Add the bacon and cook until it's crispy, about 5 minutes. Add the poblano and onion and cook until soft, about 3–5 minutes.
- Make shallow wells in the hash and crack the eggs into them. Sprinkle the garlic powder, salt, and pepper over everything. Cover the skillet and cook until the eggs are set, about 3–5 minutes.
- Sprinkle the cheese and diced chipotle over the top and stir everything together. Serve hot.
This is a one-skillet breakfast that uses the potatoes as the base and everything else as flavor layers. The potatoes go in first and fry until their edges are crispy and brown—this is where most of your cooking time goes, and it matters. Once they’re golden, you’re just finishing everything else.
Bacon fat is doing the work here. If you use something leaner than bacon, add a bit more oil. The poblano peppers are mild and slightly sweet; if you can’t find them, bell peppers work fine but lose the earthiness. The chipotle is the heat and smoke—start with one pepper if you’re cautious. Fresh eggs scrambled into the hot hash cook in seconds and bind everything together. The cheese melts into the crevices and adds richness. This is a real breakfast, not a light meal.
Packing
Keep the eggs and bacon in your cooler. Fresh poblanos and onion can travel at room temperature for a day. Store the potatoes where they won't get crushed. Keep oil in a small container and keep the chipotle peppers in an airtight bag—they'll flavor your entire cooler if left in the open can.
Variations
- Use bell peppers, jalapeños, or whatever fresh peppers you find.
- Substitute breakfast sausage for bacon; brown it first and drain some of the fat.
- Add mushrooms or fresh tomatoes alongside the peppers.
- Top with salsa or sour cream, or cook a hash brown cake underneath for a breakfast sandwich.
https://2nerdsinatruck.com/garlic-chipotle-breakfast-hash