Summer is in full swing which also means, camping season! I am always wanting to go camping more often than I have time for, but this year is different! Between Mt. Hood National Forest, the Gifford Pinchot National Forest, and about a hundred camping sites in between (including the backyard), we have enjoyed the beautiful outdoors this summer.
When go camping, it is all about the food. Can we go fishing there? Is it huckleberry season? Is it a good spot for mushroom hunting? What can we bring from the garden? Now is our chance to put those steaks to good use! And whatever you do, do not forget the cast iron.
The first time my husband and I ever went camping together way back when we first met, he made me this simple and amazing breakfast hash using produce from the farm he was working at. At the time I did not eat meat, so we left out the bacon but it is now a welcome addition. I loved how easy it was to make at a campsite, just a few ingredients, chopped and cooked. It can all be cooked at together at the same time so if you want to do the prepping at home and just bring a container of already chopped ingredients, they can all be thrown in the pan together.
It is also easy to adjust for more or fewer serving. I use approximately one russet potato, a quarter onion, half a bell pepper and one or two slices of bacon per person. Nothing needs to be exact though. This is not baking. It is slightly different every time we make it. If it is early in the season, we harvest spring potatoes that are smaller, so we use more of them.
If you are planning to cook this over a camp fire, make sure you have a grate to put the pan on so that it sits above the fire and wont get too hot. We often use a camp stove, but every once in a while it is a lot of fun to cook in the fire pit, but getting the heat just right takes close monitoring.
Camp stove we use:
Bell Peppers: 9-11
Learn more about your growing zone here.
Hand-Drawn Printable Recipe | Campfire Breakfast Hash Camping BreakfastPrint
Delicious camping breakfast cooked over the campfire using hearty ingredients from the garden!
2 bell peppers
6 slices of bacon
salt & pepper to taste
3tbs butter (or cooking oil)
1 tbs spices (cumin and paprika or thyme and oregano)
Chop all ingredients into ½ inch pieces.
Melt butter in the pan and put in everything except for the bell peppers.
Stir regularly to make sure potatoes and bacon are getting cooked on all sides.
When the potatoes are getting soft but not yet done, about ten minutes, add the bell peppers. Cook for another 5 minutes.
- Category: Breakfast
- Method: Campfire
- Cuisine: American