Campfire Fried Eggs With Potato-and-Bacon Hash
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Martha Stewart Living, June 2011
- Prep Time 40 minutes
- Total Time 40 minutes
- Yield Serves 4
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Ingredients
- 1 pound baby Yukon Gold potatoes
- 8 ounces sliced bacon
- Coarse salt and freshly ground pepper
- Extra-virgin olive oil
- 8 large eggs
- 3 scallions, chopped
Directions
- Cook potatoes in a large saucepan of boiling water until tender, about 15 minutes. Drain.
- Cook bacon in a cast-iron skillet set over a campfire or on a medium-high grill, turning occasionally, until crisp, about 10 minutes. Remove bacon, let cool slightly; crumble.
- Add potatoes to skillet, lightly smash each using the back of a spoon, and cook until just starting to brown, about 5 minutes. Season with salt and pepper. Stir crumbled bacon into skillet. Push hash to one side of skillet.
- Working in batches, and adding oil as needed, crack 2 eggs into skillet, season with salt and pepper, and cook until desired. Stir scallions into hash. Serve eggs with hash.
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This recipe is a delight! I did it indoors in a huge cast iron skillet and it worked out well. It calls for just potatoes and bacon, plus eggs, but we have an egg allergy to contend with, so I replaced that with green and red pepper and sweet onion. It adds a wonderful aroma and makes for a sweet, smoky breakfast. We tossed it on some wheat toast and covered it in cheese. It's really versatile!