When I’m feeling like an easy camping breakfast is in the cards, this breakfast hash is it. We make variations of it at least once every time we’re out with the trailer. I always throw a pack of plant-based hot dogs in the cooler, because, you know, it’s camping. We might have them for one meal, and then toss the leftovers into a breakfast hash like this one. It’s not sexy, but it is tasty and fills you up for a good stretch of hiking and exploring. I tend to cook the potatoes the night before - throw them in the fire, or boil them in any leftover water I might have going.
Breakfast Hash Variations
A hash like this is a clean-out-the-cooler (or fridge) thing by nature. There aren’t many hard and fast rules. I like some potatoes (cubes, shredded, or sliced), I like some vegetables, the eggs, and something spicy to kick off the day. I haven’t tried a hash like this with a plant-based egg substitute, but suspect you’d be fine. You'll find my base recipe down below, and here are a few other combinations to try:
- Pepper Breakfast Hash: Sauté strips of red and yellow peppers and finish with a bit of goat cheese. Or dice the peppers for more of a confetti hash.
- Herb-y Breakfast Hash: Make the recipe exactly as written but add a few handfuls of chopped cilantro, basil, and/or parsley to the skillet just before cracking the eggs in. Finish with a little chopped mint.
- Masala Breakfast Hash: Season your potatoes and onions with a generous dusting of a favorite curry powder before proceeding with the rest of the recipe.
- Frittata-style: You can beat the eggs before adding them to the skillet for more of a frittata situation.
One Tricky Thing
I just want to call this out before you dive into the recipe. Once you crack the eggs into the skillet, you want to continue to cook the eggs without burning the bottom of the hash. So, be sure to dial back the heat a bit. That's it - just once the eggs are involved take it slow and steady.
Here are a couple recent shots I took as we made our way through the Arizona and New Mexican deserts. I love cooking in our kitchen at home, but there's nothing quite like cooking on a picnic table or over a grill as the sun is rising or setting. Best ever. It is, hands down, my favorite part of camping in beautiful places. Definitely have to watch where you step out here though!
I’m trying to get all my camping recipes organized into one place on the site in the coming weeks (here they are!) - Favorite camping recipes. Summer is knocking at the door, and I haven’t done a great job in the past on this front. I think it’s because, if I’m honest, camping is amazing, but it can be a lot of work on the packing and preparation front. Writing up recipes and photographing them while camping adds another layer of complexity and I’ve been trying to do a better job of making it happen!
The weather is warming up in Southern California, so I’ll hopefully have some new recipes cooking under the sun and stars. I feel like all my camping recipes over the past year have been cozy soup recipes and stews. Laugh/cry. If a major storm hit California in the past year, I’m pretty sure we were camping in it. I’m ready for grill season.
One thing I love about camping recipes like this breakfast hash is that if they’re do-able for camping, they’re also great to have on hand for “regular” life. Same goes for anything you can do most of the prep-ahead, like the Spicy Coconut Curry Noodles , this version of the Tortellini Soup, and these Grilled Veggie Kebabs.
Camp Hot Dog Serrano Breakfast Hash
If you are cooking hot dogs over a grill or campfire, cook a few foil-wrapped potatoes while you’re at it. Use those cooked potatoes the next morning in this hash. Frozen hash browns work great as well, bonus points for packing flat in a cooler.
- 1 tablespoon extra virgin olive oil
- 2 plant-based hot dogs / Tofu Pups
- salt and pepper
- 1 - 2 cooked potatoes, cubed (see headnotes)
- 1 onion, chopped
- 1 serrano chile, stemmed and thinly sliced
- 2 big handfuls of chopped kale
- 3-4 eggs
- to serve: a favorite salsa, grated cheese
Heat the olive oil in a skillet. Cut the hot dogs into bite-sized segments and add them to the skillet along with the potatoes and a bit of salt and pepper. Toss until coated in oil and cook over medium-high heat until golden.
Add the onion and serrano chile, cook until onion softens a bit, 3-4 minutes. Add the kale, and cook for another minute. Dial back the heat to medium-low and crack the eggs, one at a time, around the pan, trying to avoid overlap.
Cover the skillet and allow the eggs to set, another 5 minutes or so. Serve topped with salsa and a bit of grated cheese.