No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Campfire Fried Eggs With Potato-and-Bacon Hash

Cook the quintessential outdoorsy breakfast: eggs and potato hash fried in bacon drippings. Brew a fresh pot of cowboy coffee directly over the campfire to complete the meal.

  • Prep:
  • Total Time:
  • Servings: 4
Campfire Fried Eggs With Potato-and-Bacon Hash

Photography: Tara Donne

Source: Martha Stewart Living, June 2011


  • 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


  1. Cook potatoes in a large saucepan of boiling water until tender, about 15 minutes. Drain.

  2. 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.

  3. 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.

  4. 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.


Reviews (1)

  • GirlCatCupcake 10 Dec, 2011

    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!

Related Topics