Camp Hash
Start your day with the hearty and satisfying flavors of Camp Hash, a one-pan breakfast recipe that’s perfect for mornings at home or by the campfire. This rustic dish combines tender, golden-brown russet potatoes, savory ground breakfast sausage, and vibrant bell peppers, all cooked to perfection in a cast-iron skillet. Topped with perfectly cooked eggs nestled into the hash and a sprinkle of fresh parsley, it’s a meal that’s as beautiful as it is delicious. With just 15 minutes of prep time, easy-to-follow steps, and the use of everyday ingredients like garlic, onion, and paprika, Camp Hash is the ultimate comfort food to fuel your adventures. Gluten-free and customizable, this recipe serves four and is ideal for a hearty breakfast, brunch, or even dinner. Perfect your skillet breakfast game with this wholesome, flavorful dish that adds a touch of nostalgia to every bite.
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 1 large onion
- 2 medium bell peppers (any color)
- 3 large garlic cloves
- 1 pound ground breakfast sausage
- 4 large eggs
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel the potatoes and dice them into small, bite-sized cubes. Dice the onion and bell peppers, and mince the garlic.
Heat a large cast-iron skillet over medium heat and add the olive oil and butter.
Add the diced potatoes to the skillet and sprinkle with half of the salt, pepper, and paprika. Cook for 10-12 minutes, stirring occasionally, until the potatoes begin to soften and develop a golden crust.
Push the potatoes to one side of the skillet and add the ground breakfast sausage to the other side. Break the sausage into small pieces with a wooden spoon and cook until browned, about 5-7 minutes.
Stir the cooked sausage into the potatoes, then add the diced onion and bell peppers to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic during the last minute of cooking.
Using a spoon, make 4 small wells in the hash mixture. Crack an egg into each well and cover the skillet with a lid. Cook for 3-5 minutes, or until the egg whites are set but the yolks are still runny (or cook longer if you prefer firm yolks).
Remove the skillet from heat, sprinkle with fresh parsley if using, and serve immediately.
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 1390 mg | 60% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.5 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1417 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
