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Easy One-Skillet Campfire Breakfast Hash with Sausage

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A hearty and flavorful one-skillet breakfast hash with smoked sausage, crispy potatoes, and sweet peppers, perfect for outdoor mornings and camping.

Ingredients

Scale
  • 1 pound smoked sausage, sliced into ½-inch rounds
  • 3 medium russet potatoes, peeled and diced into ½-inch cubes
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or bacon fat
  • Fresh parsley, chopped (optional, for garnish)
  • 4 large eggs (optional, cooked on top or on the side)

Instructions

  1. Peel and dice the potatoes into ½-inch cubes. Rinse under cold water to remove excess starch, then pat dry with a clean towel.
  2. Heat 1 tablespoon of olive oil or bacon fat in a cast iron skillet over medium heat. Add the potatoes, season lightly with salt, and cook, stirring occasionally, for 8-10 minutes until they start to soften and develop golden edges.
  3. Push the potatoes to one side of the skillet and add the sliced sausage. Cook for 5-6 minutes, stirring occasionally, until browned and heated through. Mix the sausage with the potatoes as it cooks.
  4. Add the diced onion, red bell pepper, and minced garlic. Season with smoked paprika, dried thyme, salt, and pepper. Stir everything together and cook for another 5-7 minutes until the vegetables soften and the hash is well combined.
  5. If adding eggs, create four small wells in the hash. Crack an egg into each well and cover the skillet with a lid or foil. Cook for 4-6 minutes, or until the eggs are done to your liking.
  6. Sprinkle chopped fresh parsley on top for garnish. Taste and adjust seasoning as needed. Serve hot straight from the skillet.

Notes

Par-cooking the potatoes is key to achieving crispy-tender texture. Adjust skillet height and heat frequently when cooking over a campfire to avoid burning. Stir often to prevent sticking. For gluten-free, use gluten-free sausage. For dairy-free, use olive oil instead of bacon fat. Leftovers store well in the fridge for up to 3 days and reheat best in a skillet to maintain crispiness.

Nutrition

Keywords: campfire breakfast, one-skillet, sausage hash, outdoor cooking, easy breakfast, camping recipe, skillet hash

Find it online: https://avabake.com/easy-one-skillet-campfire-breakfast-hash-with-sausage-recipe-for-perfect-outdoor-mornings/