Cast iron skillet bacon and eggs hash on the beach.

Campfire Bacon And Eggs Hash Campfire Cooking

Cooking breakfast can be rather perilous for me (see: Fire Safety). I’m barely awake and already messing around with a fire. It’s a recipe for disaster or, at the very least, over cooked eggs. That is why it is important for me to have a recipe that does not involve trying to cook relatively delicate foodstuffs over a campfire early in the day. And that is why Campfire Bacon And Eggs Hash is the perfect recipe for me. It combines all the necessities for a hearty breakfast: bacon, eggs, and cheese. Plus, it adds some nice extras like onions and hash browns to form a padding between the eggs and the hot pan bottom.

Campfire Bacon And Eggs Hash Recipe

Serves 4

Ingredients

Four strips of bacon

1 medium onion, thinly sliced
2 cups frozen shredded hash brown potatoes, thawed
8 large eggs

1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

In this year's holiday haul, I got a dutch oven and cooking tripod. Obviously, it meant we had some cooking to do. — Seasoning our breakfast dish.

Directions

Cook bacon in a large skillet. Once cooked, remove, pat dry with paper towel, and chop into small pieces. I suppose I could chop the bacon before cooking it to streamline the cooking process. But I find it easier to cut the bacon once it is cooked and I have an aversion to touching raw meat any more than is absolutely necessary.

Frying up bacon for Camper’s Bacon and Eggs Hash. Everything you need for a perfect breakfast!

Leaving in the bacon grease, add onion slices and cook until soft. Return bacon to skillet. Stir in hash browns. Let sit until bottom is golden brown. Flip the hash browns.

Bacon and onions are cooked and ready to be mixed with hash browns to form the base of the Camper’s Bacon and Eggs Hash.

Use the back of a spoon or spatula to make eight slight depressions for the eggs to sit. Just a little depression will be enough. You want to maintain as much padding of hash browns between the bottom of the pan and the egg as possible so that the egg top can cook without burning the bottom. Try to make them evenly spaced for better serving.

I couldn’t quite fit all eggs into the pan, but that’s my fault. If there are four people around the table, they really want their full share of two eggs when it comes the this Bacon and Eggs Hash.

Crack an egg into each depression. Sprinkle with salt and pepper. Cover with lid or tin foil to help the eggs bake evenly. As with most campfire cooking, much of the process comes down to regularly checking your progress. When the egg whites over the yoke are opaque (presuming you want your eggs over easy / medium and not sunny side up) take the pan off the heat, sprinkle with cheese and then recover. Once the cheese is melted, serve and enjoy.

It is handy to cover the eggs as they cook to help the tops of the eggs cook before the yolk is already cooked through.

One can hem an haw about servings. But, unless you are serving other dishes alongside this one, I’d assume that you have a day of hiking and recreation ahead of you and that each person is going to eat two eggs. So this dish realistically serves four people.