Campfire skillet breakfast hash
Crispy bacon, golden O'Brien potatoes and eggs cooked right in the hash, all in one cast-iron skillet over the campfire. Hearty enough for a day outside.
- Prep
- 3 min
- Cook
- 17 min
- Serves
- 4
- Per serve
- 380 kcal
Ingredients
Method
Use a camp stove over medium-high, or a grate over hot coals (a fresh campfire needs 30 to 45 minutes to burn down, so light it well ahead). For coals you want medium-hot heat: you can hold your hand just above the grate for about 4 seconds. Put a 12-inch cast-iron skillet on to heat.
Add the bacon and cook, stirring now and then, until browned and crisp at the edges.
Leave the bacon fat in the pan, add the potatoes and a pinch of salt and pepper and spread them out. Cook, turning every couple of minutes, until golden in spots and hot right through. Move the skillet to a cooler part of the grate if they're scorching.
Make 4 wells in the hash and crack an egg into each. Scatter the cheddar over, then cover the skillet with a lid or a sheet of foil and cook until the whites are set and the yolks still soft.
Check the eggs: the whites should be fully opaque. For young kids, pregnant or older eaters, cook another 1 to 2 minutes covered until the yolks are firm too. Scatter with scallions and serve from the skillet with a thick oven mitt on the handle.
Tips
- Keep the bacon and eggs in the cooler until you cook, and move the frozen potatoes there the night before so they thaw; thawed potatoes cook faster and crisp better.
- On a camp stove, the center of the skillet runs hotter than the edges, so stir and rotate the pan.
- Some frozen potatoes are coated with wheat flour, so buy a bag labeled gluten-free.
