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.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

18 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
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!