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.
- Total Time:
- Servings: 4
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
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.