Hash is a great breakfast to make, camping or just in general. It’s really versatile and the raw ingredients generally hold up well to the rigours of camping. This particular hash combines potato, sweet potato, and a few other veggies with a Mexican inspired spice blend.
This breakfast comes together so easily! Start by dicing all your veggies. You could do this before you leave and keep them all in a bag but I like cutting things up outside.
Heat some oil in a pan over the fire. Add your onions and peppers and once those are cooked add the rest of your veggies and spices!
The pan will probably be very very full at this point. Unless you pack a giant pan, which, good for you! I do not. I crowd it all in my 10″ camp pan and hope it all fits! The good news is as it cooks everything will shrink down and theoretically by the time everything is done there should be enough room in there for the eggs.
Carefully stir everything, trying not to sacrifice too much to the fire gods. If you have a lid cover the pan when the potatoes are mostly cooked. The steam will help cook the insides of the potatoes before the outsides burn. If you’ve diced your potatoes fairly small this shouldn’t be much of a problem.
Once it’s all cooked make 4 wells in the hash and crack an egg into each. Sprinkle each egg with a bit more salt and pepper and keep the pan over low low heat until the eggs are cooked to your desired doneness. I like them runny. They take less time to cook and the yolk mixes very nicely with all the potato and veggies. Covering with a lid will help cook the egg from all over instead of just bottom up.
Serve it all up as is or add some extra toppings! Maybe attempt to make a fancy avocado fan that covers most of the hash for the final pictures. Yeah fancy avocado fan!! Either way, this is a great breakfast and you should totally make it.
| Prep Time | 10 min |
| Cook Time | 30 min |
| Servings |
people
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- 2-4 Tbsp oil
- 1/2 onion
- 1 medium sweet potato
- 6-10 mini potatoes
- 1 jalapeno or bell pepper if you don't like it spicy
- 5-7 crimini mushrooms
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp oregano
- 1 tsp paprika
- salt and pepper
- avocado, jalapeno rings for serving
Ingredients
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- Dice all the veggies into small pieces.
- Heat oil on a pan over your cooking fire.
- Add onions to pan and fry until translucent.
- Add the rest of the veggies and spices and fry until potatoes are tender on the inside.
- Optional: Cover pan with a lid when potatoes are mostly cooked through. This will allow steam to build up inside and help cook the potatoes faster.
- Make 4 wells in the hash. Crack an egg into each well. Sprinkle each egg with a bit more salt and pepper.
- Cover pan with a lid. Cook eggs to desired doneness. Over easy is where it's at!
- Serve it up with some avocado and hot sauce!
Optional pre-camp prep step: Poke holes in you sweet potato and mini potatoes with a fork. Microwave them for about 3-5 minutes. You want them to be about half cooked. Allow to cool and store in a bag or container until ready to cook. This will cut down on the fry time by quite a bit!
Keep your cooking fire on the low side as potatoes take a while to cook. Don't want to burn everything else before they're cooked through.
If you don't have a lid for your pan just keep it over a somewhat cooler section of the fire to allow the eggs to cook evenly.
