Campfire Skillet Breakfast Hash

By Sprig Originals ✓ · with credit

Adapted from reallifewithdad.com

Crispy cubed potatoes, sweet peppers and ham cooked down in one skillet, with eggs cracked right on top and steamed under a lid until just set. Everything you want from a campsite breakfast in a single pan.

Ingredients

• 3 tbsp olive oil
• 1 medium onion, chopped
• 2 russet potatoes, cubed
• 1/2 cup sweet peppers, diced
• 2 cups cooked ham, cubed
• 2 eggs
• salt and pepper, to taste

Instructions

1. Build your fire and let it burn down to steady flames and hot coals, then set a grill grate over it — a few stacked rocks holding a charcoal grate works fine. Set a medium cast iron skillet on top and give it a few minutes to heat through. (On a camp stove, use medium-high heat.)
2. Add 1 tablespoon of the olive oil to the hot skillet and toss in the onion. Stir for 1 to 2 minutes, just until it turns translucent at the edges.
3. Add the cubed potatoes and the remaining 2 tablespoons olive oil. Cook for 8 to 10 minutes, stirring every couple of minutes so they brown rather than stick, until the cubes are tender when pierced and crisp in spots. Season with salt and pepper.
4. Stir in the diced sweet peppers and cubed ham and cook 5 minutes more, until the ham picks up some colour and the peppers soften.
5. Make two small wells in the hash and crack an egg into each, right on top. Cover the skillet with a lid or a sheet of foil and cook 3 to 5 minutes, until the whites are fully set and the yolks are still soft. Season the eggs and serve straight from the pan while hot.

Chef's tips

Nutrition (per serving, estimated)

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