Griddle Breakfast Hash
Bacon, potatoes, peppers, and eggs on one hot surface. Car camping breakfast that feeds four.
- calories
- 620
- weight
- 11 oz
- cal / oz
- 56
- protein
- 30 g
- serves
- 4, scales
- prep
- 10 min
- cook
- 25 min
- total time
- 35 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
- Grill grate
- Campfire coals
- Car camping
- Basecamp
- Gluten free
- Nut free
- One pot
- Grab and go
- Needs a cooler
- Basic
Ingredients
| Bacon | 6 slices | cook it at home and carry it chopped to save 10 minutes |
|---|---|---|
| Diced white potatoes | 4 cups | about 1.5 lb; frozen hash browns work and skip the peeling |
| Yellow onion | 1/2 large | diced small |
| Bell peppers | 1 each red, orange, yellow | diced |
| Eggs | 6 large | |
| Shredded cheddar | 1 cup | |
| Cooking oil | 2 tbsp | |
| Salt and pepper | to taste |
Method
- Get the griddle or a large skillet over the fire to about 400°F. Wipe it with oil.
- Lay the bacon out flat. Cook, flip once, pull it off and chop when it is done.
- Spread the potatoes in a single layer on the oiled surface. Salt them now. Leave them alone for four or five minutes before the first flip, then keep turning until they are brown outside and soft inside, 12 to 15 minutes.
- Once the potatoes are about halfway, push them over and add the onion and peppers to the open space. Cook 5 to 7 minutes until they slump and start to color.
- Stir the vegetables and bacon into the potatoes. Slide the whole pile to a cooler edge.
- Drop the heat, crack the eggs onto the clear surface, and scramble them. A pot lid or a sheet of foil over the top sets them faster.
- Fold the eggs into the hash, scatter the cheddar over everything, and cover for a minute until it melts. Salt and pepper again, then serve.
This is a griddle recipe and it stays one. A flat top gives you enough surface to brown potatoes in a single layer, which is the whole point — crowded potatoes steam and go grey. A 12-inch cast iron skillet over a grill grate works too, but cook the potatoes in two batches instead of one.
Order matters more than technique. Bacon first leaves fat on the surface, potatoes get the longest run because they take the longest, and the peppers and onion go in late so they soften without turning to mush. Eggs last, off to the side, on lower heat — they overcook in seconds on a hot flat top. It needs a cooler, so it is a car camping breakfast, not a backpacking one.
Packing
Dice the potatoes, onion, and peppers at home and bag them separately; peppers weep and will make the potatoes soggy. Bacon cooked and chopped in advance rides in the cooler and cuts the grease at camp. Eggs travel best cracked into a screw-top bottle.
Variations
- Frozen hash browns instead of fresh potatoes: no peeling, no knife, and they thaw in the cooler overnight.
- Swap the bacon for a chub of summer sausage if you want something that does not need a cooler.
- Hot sauce or a spoon of salsa at the end wakes it up.
https://campfirefoodie.com/blackstone-breakfast-hash-recipe