Sweet Potato Hash
Fried potatoes and eggs. What more could you want from a breakfast?
Servings Prep Time
2people 10min
Cook Time
30min
Servings Prep Time
2people 10min
Cook Time
30min
Ingredients
Instructions
  1. Dice all the veggies into small pieces.
  2. Heat oil on a pan over your cooking fire.
  3. Add onions to pan and fry until translucent.
  4. Add the rest of the veggies and spices and fry until potatoes are tender on the inside.
  5. 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.
  6. Make 4 wells in the hash. Crack an egg into each well. Sprinkle each egg with a bit more salt and pepper.
  7. Cover pan with a lid. Cook eggs to desired doneness. Over easy is where it’s at!
  8. Serve it up with some avocado and hot sauce!
Recipe Notes

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.