Open-Fire Canadian Maple Bacon and Egg Camp Skillet with Crispy Potatoes

Set a large cast-iron skillet over a steady campfire grate or medium camp stove and add the chopped bacon.

Serves 4

Ingredients

• 6 slices thick-cut bacon, chopped
• 1.5 pounds Yukon Gold potatoes, diced small
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 2 tablespoons pure maple syrup
• 1 teaspoon smoked paprika
• 6 large eggs
• 2 green onions, thinly sliced
• Salt and black pepper, to taste
• 2 tablespoons butter

Instructions

1. Set a large cast-iron skillet over a steady campfire grate or medium camp stove and add the chopped bacon.
2. Cook the bacon until crisp, then scoop out the pieces, leaving the rendered fat in the pan.
3. Add the diced potatoes to the hot fat, spread them in an even layer, and let them sizzle undisturbed for several minutes to build a golden crust.
4. Stir in the onion and bell pepper, season with smoked paprika, salt and pepper, and cook until the potatoes are tender and browned all over.
5. Drizzle the maple syrup over the potatoes and toss so it caramelizes into a sweet-savory glaze.
6. Return the bacon to the skillet, then make six wells in the hash and drop the butter around them.
7. Crack an egg into each well, cover the pan with a lid or foil, and cook until the whites set and the yolks are still runny.
8. Scatter the sliced green onions over the top and serve straight from the skillet with hot coffee.
9. There is nothing quite like breakfast cooked over an open fire on a Canadian camping morning, when the air is cool and the smell of bacon draws everyone out of their tents. This one-pan maple skillet leans on cast iron and a splash of Canada's beloved maple syrup to turn simple potatoes and eggs into a hearty, glossy hash that fuels a long day on the lake or trail.

Nutrition (estimated, per serving)

• Calories: 480 kcal
• Protein: 22g
• Fat: 28g
• Carbohydrates: 38g
• Fiber: 4g
• Sugar: 9g
• Sodium: 620mg