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Camper’s Breakfast Hash

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Camper’s Breakfast Hash

When we go camping with family and friends, I’m always asked to make this hearty breakfast. This camping breakfast is a favorite at home, too.
Course Breakfast, Main Course
Cuisine American
Keyword backpacking, egg-free, no nuts, no shellfish, no tree nuts
Prep Time 25 minutes
Servings 8
Calories 376kcal


  • ¼ cup butter cubed
  • 2 packages 20 ounces each refrigerated shredded hash brown potatoes
  • 1 package 7 ounces frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch pieces
  • ¼ cup chopped onion
  • ¼ cup chopped green pepper
  • 12 large eggs lightly beaten
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese


  • In a deep 12-in. cast-iron or other heavy skillet, melt butter.
  • Add the potatoes, sausage, onion and green pepper.
  • Cook, uncovered, over medium heat until potatoes are lightly browned, 15-20 minutes, turning once.
  • Push potato mixture to the sides of pan.
  • Pour eggs into center of pan.
  • Cook and stir over medium heat until eggs are completely set. Season with salt and pepper.
  • Reduce heat; stir eggs into potato mixture.
  • Top with cheese; cover and cook until cheese is melted, 1-2 minutes.


Calories: 376kcal | Carbohydrates: 17g | Protein: 18g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 364mg | Sodium: 520mg | Fiber: 1g | Sugar: 2g

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