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Campfire breakfast hash
One pan, no precision, and it works just as well at 7am in the rain as it does in the sun.
VegetarianGluten freeVegan option
- Serves
- Serves 6
- Prep
- 15 min
- Cook
- 25 min
- Cooked on
- Campfire
Ingredients
- 1 kg potatoes, cut into 2 cm cubes
- 2 onions, sliced
- 2 capsicums, chopped
- 400 g tin white beans, drained
- 2 tsp smoked paprika
- 1 tsp dried oregano
- Oil for frying
- 6 eggs (omit for vegan)
- Salt and pepper
- Hot sauce to serve
Method
- Par-boil the potato cubes for 8 minutes at home the night before, or over the stove on site. This is the step that makes the difference.
- Heat oil in a large heavy pan over the coals. Add the potatoes in a single layer and leave them alone for 5 minutes so they crust.
- Add the onion and capsicum. Cook for 8 minutes, turning occasionally.
- Stir through the beans, paprika and oregano. Season well.
- Make six wells in the hash and crack an egg into each. Cover with foil or a lid and cook for 5 minutes until the whites set.
- Serve straight from the pan with hot sauce.
Breakfast on camp needs to be hot, filling, and possible with cold hands before anyone has had coffee. This is that.
The par-boil is not optional. Raw potato over a fire gives you charred outsides and raw middles every time.
To make it vegan, skip the eggs and add a second tin of beans. It is still excellent.
Cooking on a fire: you want a bed of hot coals, not flames. Rake some to one side and set the pan on those. If you can hold your hand 15 cm above the coals for about four seconds, that is roughly right.