Open-Fire Cast-Iron Breakfast Hash with Smoked Sausage and Fried Eggs

Set a cast-iron skillet over a campfire grate or grill at medium heat and add the oil or bacon fat.

Serves 4

Ingredients

• 1 lb (450g) waxy potatoes, diced into 1/2-inch cubes
• 12 oz (340g) smoked sausage or kielbasa, sliced into half-moons
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 yellow onion, diced
• 4 large eggs
• 3 tbsp neutral oil or bacon fat
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 2 green onions, sliced, for garnish
• Hot sauce, for serving

Instructions

1. Set a cast-iron skillet over a campfire grate or grill at medium heat and add the oil or bacon fat.
2. Add the diced potatoes in an even layer, season with salt, and cook undisturbed for 6-8 minutes to build a golden crust before stirring.
3. Push the potatoes to one side, add the sausage slices, and sear until browned at the edges, about 4 minutes.
4. Stir in the onion and both bell peppers, sprinkle over the smoked paprika and garlic powder, and cook until the vegetables soften and char slightly, 6-8 minutes.
5. Make four wells in the hash, crack an egg into each, cover with a lid or foil, and cook until the whites are set but the yolks are still runny, 4-5 minutes.
6. Season the eggs with salt and pepper, scatter over the green onions, and serve straight from the skillet with hot sauce.
7. Cast-iron breakfast hash is the heart of any American camping morning, the one-pan answer to feeding a hungry crew over an open fire. The screaming-hot skillet gives the potatoes a crust no kitchen stove quite matches, and cracking the eggs right into the hash means there is only one pan to scrub by the river afterward. It is rugged, generous food built for vacation season and lazy mornings under the trees.

Nutrition (estimated, per serving)

• Calories: 480 kcal
• Protein: 22g
• Fat: 32g
• Carbohydrates: 28g
• Fiber: 4g
• Sugar: 5g
• Sodium: 920mg