Camp Cooking Part 3: Breakfast Hash

What do you do when you wake up outside and it’s still dark and everything is wet and you’re a hundred miles from the nearest town (you think, but you’re not sure because there’s no cell service) and you forgot to pack salt and pepper in your camp kitchen? You make hash for breakfast, of course.

When you’re camping the only thing worse than not bringing any salt or pepper is not bringing a lot of bacon. Last weekend up in the Olympics, my friend Matt was good enough to pack 16 ounces of thick cut applewood smoked. And when we realized on the second morning that we didn’t have any seasonings but we were very, very hungry, he put his thinking cap on, made some coffee, then gave us each a task to prepare his signature Hash. With only three ingredients this is easily the best camp breakfast I’ve had…even though it would be made even more perfect with a pinch and a grind (of salt! and pepper!).

What you need
5 eggs
6 pieces of bacon
4 medium Yukon Gold potatoes

This recipe is best prepared with 2 burners for max efficiency, but you can do it with one compact stove. First brown the bacon in a skillet, then take the bacon over to the cutting board. Transfer 1/2 the fat into a large pot and chop the potatoes into bite-sized chunks. Scramble the eggs in the bacon skillet and cook the potatoes over low heat for 10 minutes. Chop up the bacon and add it to the potatoes, then mix in the cooked eggs. If you have salt, pepper, hot sauce, salsa, anything, use it! Serve in bowls for maximum holdability and food-body heat transfer! Makes 3 servings.