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.


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