One Pan Camping Breakfast Skillet
Equipment
- 12-inch cast iron skillet
- Lid or aluminum foil
- Slotted spoon
- Spatula
- Microwave-safe bowl (for parboiling potatoes)
Ingredients
Main Ingredients
- 1 lb breakfast sausage bulk or links sliced into rounds, pork or your preferred variety
- 1.5 lbs Yukon Gold potatoes cut into ½-inch dice, about 3 medium potatoes
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 medium yellow onion diced
- 4 large eggs
- 2 tablespoons olive oil or butter use as needed
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 1 teaspoon kosher salt plus more to taste
- 0.5 teaspoon black pepper freshly ground
- 2 tablespoons fresh chives or parsley chopped, for garnish — optional
- 0.5 cup shredded cheddar cheese optional, for topping
Instructions
Prep the Potatoes
- Place the diced potatoes in a microwave-safe bowl. Microwave on high for 4–5 minutes until just fork-tender but not fully cooked. This shortcut dramatically cuts down skillet cooking time and helps the potatoes get crispier. (Alternatively, parboil in salted water for 5 minutes and drain well.)
Cook the Sausage
- Heat a 12-inch cast iron skillet over medium-high heat (or place over a camp stove or fire grate). Add the sausage and cook, breaking it up with a spatula if using bulk sausage, for 5–7 minutes until browned and cooked through. If using sliced links, cook until golden on both sides.
- Use a slotted spoon to transfer the cooked sausage to a plate, leaving the rendered fat in the skillet. If there is more than 2 tablespoons of fat in the pan, pour off the excess but keep at least 1–2 tablespoons for flavor.
Cook the Potatoes
- Add the pre-cooked diced potatoes to the hot skillet in a single layer. Season with smoked paprika, garlic powder, onion powder, salt, and pepper. Cook undisturbed over medium-high heat for 4–5 minutes until the bottoms are golden and crispy.
- Flip the potatoes and cook for another 3–4 minutes until crispy on the other side. Resist the urge to stir constantly — letting them sit is how you get the crust.
Add Peppers and Onions
- Push the potatoes to the edges of the skillet. Add the olive oil or butter to the center if the pan looks dry. Add the diced onion and bell peppers to the center and cook, stirring occasionally, for 4–5 minutes until softened and slightly caramelized.
- Add the minced garlic and cook for 30 seconds until fragrant. Stir everything together — potatoes, peppers, and onions — and return the cooked sausage to the skillet. Stir to combine and taste for seasoning, adjusting salt and pepper as needed.
Add the Eggs
- Use a large spoon to create 4 wells in the hash mixture, spacing them evenly around the skillet. Crack one egg into each well. Season the eggs lightly with salt and pepper.
- Reduce heat to medium-low. Cover the skillet with a lid or a sheet of foil. Cook for 4–6 minutes for runny yolks, or 7–8 minutes for fully set yolks. Check frequently — egg doneness happens quickly.
Finish and Serve
- If using cheese, sprinkle it over the hash (not the eggs) in the last 2 minutes of cooking and re-cover to melt.
- Remove from heat. Garnish with fresh chives or parsley if desired. Serve directly from the skillet at the table — or at the campsite. Dig in immediately while everything is hot.
Notes
Make-Ahead Tip: Cook the entire hash base (sausage, potatoes, peppers, onions) up to 3 days ahead. Reheat in the skillet and add fresh eggs to finish — total morning time is under 10 minutes.
Camping Tip: Pre-cook the hash base at home and pack it in a sealed container in your cooler. Reheat on your camp stove and crack eggs in fresh.
Storage: Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat or in the microwave at reduced power.
Variations: Try chorizo for a spicy Southwest spin, or add shredded hash browns instead of diced potatoes for a different texture. A handful of baby spinach stirred in at the end adds color and nutrition.
Nutrition
Calories: 420kcalCarbohydrates: 28gProtein: 26gFat: 24gSodium: 720mgFiber: 4gSugar: 5g