The best way to start your chilly camping morning is with a hot campfire breakfast skillet with eggs, potatoes, onion, garlic, bell pepper, ham and cheese.
Well, I just turned on my computer, stupidly wrote a very lengthy post on an unrefreshed page, and then when I went to publish it I got an error and lost all my content. That’s what I get for only knocking back a single cup of coffee before writing content for my wonderful readers. You deserve a two-cup-of-coffee Krissy, not a single cup. What was I thinking? That being said, this post will be the condensed version because I’m super annoyed at myself and you’ll have to hear all about my camping experience in a later post. For now, I’ll just talk about the food. When I camp, I do as much prep at home as humanly possible. Why? Because when I’m camping, I don’t like doing 1) the dishes under a cold hose spigot and 2) anything that doesn’t involve eating or relaxing. For this recipe, I chopped up everything ahead of time and put the ingredients in separate containers according to when they go in the pot. That means don’t mix the potatoes with the garlic, otherwise you’ll have burnt garlic. I also keep my beautiful eggs whole because those are easy to whisk up in the empty tupperware that was just holding my skillet ingredients.
Potatoes and onions sizzling on a campfire. MMMMMMMM…
Add in that ham, pepper and garlic and you’ll have all of your camping neighbors waking up to the aroma of jealousy.
As I write this post, I haven’t had breakfast yet. My mouth is starting to salivate. Why do I always write these posts when I’m hungry?
Campfire Breakfast Skillet
- 2 tablespoons butter divided
- 2 tablespoons olive oil
- 4 red potatoes diced with skin on (about two cups)
- 1 small onion diced (about 1 cup)
- 2 cups diced ham
- 1 bell pepper diced (about 1 cup)
- 2 cloves garlic minced
- 8 eggs beaten
- 2 ounces cheese shredded (sharp cheddar, pepper jack)
- Salt and Pepper to taste.
- Create hot coals in your fire pit. When flames die down and coals are red hot, arrange a flat layer. Set dutch oven on hot coals. You must ensure that there is air flow under dutch oven and pot is not directly on top of coals. Use metal lid to set oven on, if needed.
- Melt butter in oil. Add potatoes and stir to evenly coat with butter and oil. Cook 10 minutes, stirring only occasionally to get them nice and crispy brown. Add onions, stir, and cook another 10 minutes until tender and crispy.
- Add ham, pepper and garlic. Stir. Cook 5-10 minutes until slightly browned.
- Move potato mixture over to one side of the dutch oven. Add remaining tablespoon of butter to the base of the pan and spread around to grease.
- In separate bowl, whisk together eggs with 2 tablespoons water. Pour into dutch oven and allow to cook, undisturbed, 2-3 minutes. Gently fold the cooked eggs over the runny eggs. Continue folding every 2-3 minutes until eggs are mostly set. At the point at which eggs are mostly set but still a bit wet, fold into potato mixture. Remove from heat.
- Top with shredded cheese, salt and pepper, and your choice of ketchup, hot sauce or salsa, if desired. Enjoy by the campfire.