Camper's Breakfast Hash

Start your day with the ultimate comfort food—Camper's Breakfast Hash! This hearty one-pan breakfast brings together crispy golden potatoes, smoky bacon, and colorful bell peppers, all seasoned perfectly with garlic, smoked paprika, and black pepper. Topped with sunny eggs nestled into the hash and finished with melty shredded cheddar cheese, this rustic dish is as satisfying as it is simple. Ready in just 40 minutes, Camper’s Breakfast Hash is perfect for camping trips or cozy mornings at home. Garnish with fresh parsley for a burst of flavor and serve it piping hot straight from the skillet. Whether you’re cooking outdoors or in your kitchen, this easy breakfast hash will leave everyone asking for seconds!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 3 medium-sized russet potatoes
• 4 pieces large eggs
• 6 slices bacon
• 2 medium-sized bell peppers (any color)
• 1 medium-sized yellow onion
• 2 pieces garlic cloves
• 2 tablespoons olive oil
• 1 cup shredded cheddar cheese
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon smoked paprika
• 2 tablespoons fresh parsley

Directions

Step 1

Peel and dice the potatoes into small cubes (roughly ½ inch). Rinse them under cold water and pat dry with a clean towel.

Step 2

Chop the bell peppers and onion into small pieces. Mince the garlic cloves. Set the vegetables aside.

Step 3

In a large cast-iron skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel to drain. Once cooled, crumble the bacon.

Step 4

Leave about 2 tablespoons of bacon drippings in the skillet (or add olive oil if needed) and increase the heat to medium-high.

Step 5

Add the diced potatoes to the skillet in an even layer. Cook undisturbed for 5–6 minutes or until the bottoms are golden brown.

Step 6

Flip the potatoes and stir them around. Add the chopped bell peppers, onion, and minced garlic to the skillet. Season with salt, black pepper, and smoked paprika. Continue cooking, stirring occasionally, for 8–10 minutes until the potatoes are tender and the vegetables are softened.

Step 7

Reduce the heat to medium and create four small wells in the potato mixture. Crack an egg into each well.

Step 8

Cover the skillet with a lid or foil and cook for 3–5 minutes, or until the egg whites are set but the yolks are still runny (cook longer for firmer yolks).

Step 9

Sprinkle the crumbled bacon and shredded cheddar cheese over the top. Cover briefly to allow the cheese to melt.

Step 10

Garnish with freshly chopped parsley and serve immediately. Enjoy your Camper’s Breakfast Hash!

Nutrition Facts

Serving size	(1359.9g)

Amount per serving	% Daily Value*
Calories	1865.9

Total Fat 102.4g	0%
Saturated Fat 40.7g	0%
Polyunsaturated Fat 5.6g
Cholesterol 912.6mg	0%
Sodium 4269.0mg	0%
Total Carbohydrate 156.3g	0%
Dietary Fiber 18.7g	0%
Total Sugars 24.3g
Protein 88.8g	0%

Vitamin D 167.7IU	0%
Calcium 1086.0mg	0%
Iron 13.2mg	0%
Potassium 4386.4mg	0%

*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.

Source of Calories

Fat: 48.5%

Protein: 18.7%

Carbs: 32.9%