Sprig Originals's kitchen / Campfire Sausage, Potato and Egg Breakfast Skillet
Campfire Sausage, Potato and Egg Breakfast Skillet
By Sprig Originals · with credit
Adapted from chatfieldcourt.com
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
A hearty one-pan breakfast of crisp-edged potatoes, sweet onion, browned sausage and soft-set eggs, cooked entirely over a campfire or camp stove. It feeds a hungry crew fast and leaves you with a single skillet to wash.
Ingredients
- 4 red potatoes, sliced thin
- 4 slices thick-cut breakfast sausage (or an equal amount of ground sausage)
- 1/2 cup onion, chopped
- 4 large eggs, lightly beaten
- 1 tbsp olive oil
- 2 tbsp water
- salt and pepper, to taste
Instructions
- Before you light the fire, get everything ready: scrub the red potatoes and slice them thin, chop the onion, and beat the eggs in a lidded cup or jar so they're set to pour.
- Set a large cast iron skillet over medium heat on your camp stove or on a grate above steady campfire coals. Cook the sausage for 6 to 8 minutes, turning the slices (or breaking up the ground sausage) until well browned. Lift it out onto a plate and leave the skillet on the heat.
- Pour the olive oil into the hot skillet and add the onion. Cook, stirring, for 2 to 3 minutes until it turns soft and translucent.
- Add the sliced potatoes and season generously with salt and pepper. Pour in the 2 tablespoons of water, cover the skillet, and let the potatoes steam for 10 minutes, until a slice gives easily to a fork.
- Uncover and stir the potatoes and onion, scraping up any browned bits. Return the sausage to the pan, pour the beaten eggs over everything, and stir gently for 2 to 3 minutes until the eggs are just set. Taste, add more salt and pepper if it needs it, and serve straight from the skillet.
Chef's tips
- Slice the potatoes as thin as you can — about the thickness of a coin — or they'll still be firm when the eggs are done.
- Do the slicing, chopping and egg-beating at home and pack it all in sealed containers in the cooler; then this is a five-minute cook at the campsite.
- Cook over the edge of the coals rather than the hottest centre. Cast iron over a campfire runs much hotter than a home burner and the potatoes will scorch before they soften.
- No lid for your skillet? A sheet of foil crimped over the rim traps the steam just as well.
Nutrition (per serving, estimated)
320calories
15gprotein
30gcarbs
16gfat
Estimates only — values vary with brands and portions.
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