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If you love to camp, this Camper’s Breakfast Hash is perfect for your next camping trip.
Do you like to go camping?
They say the best time to go is in the spring and the fall of the year because the weather is just right and you can really enjoy the campfire without freezing or burning up.
David and I only talk about going, but that’s about it. The last two camping experiences were enough to make us question whether or not to go again.
The first time we ever went camping was in 2009. David and I bought a brand new tent and some other gear, loaded the truck and drove to Babcock State Park, West Virginia, where we were joined by David’s sisters, mother, and brother. This park was near The New River Gorge and bridge.
If I recall correctly, his sisters and mother stayed in a cabin not too far from the campsite where we pitched our tent beside his brother. During the day, we did a little exploring and that evening we chitchatted the night away while cooking on the open fire.
When it got late, David and I got into the tent. The cool mountain air set in and our tent was pretty chilly. We wrapped up in blankets and tried to go to sleep.
I’m not sure how long we had been sleeping when all the commotion started. There were some campers across the way that either could not see very well and mistook a skunk for a cat or they had no idea what a skunk was. We were pretty sure they didn’t know what the critter was because they were trying to call the stinking thing over to their tent!! Those people must have been from Mars to do a thing like that.
We could hear another man in a nearby site say: “Are you crazy?!?!? Don’t call that thing over here!”
The people across the way finally settled down, the skunk took a hike and things got quiet again.
Not long after that, David could have sworn he heard coyotes. I’m not sure what exactly was going on outside of our tent. I figured the less I knew the less likely I would be sleeping locked in the truck.
Fast forward from early fall 2009 to early spring 2013. David and I were newlyweds. We had just got married in Las Vegas, NV. Enough time had passed for us to forget about that restless night camping before and decided to meet some of his family again in West Virginia for another camping trip. This time we camped at a different state park, called: Bluestone State Park.
It was a pretty place and we enjoyed the company, good food on an open fire. Once again it was just David and brother and I camping in tents. I have to say, laying in a tent listening to noises outside… you’ve never experienced camping until you do “extreme” camping with David Spivey and his brother!!
The campsite had a beautiful river flowing through it. That day when the sun was shining we thought it would be awesome to pitch our tent down close to the water.
That night was cold and I kid you not, that cold wind coming off the water flapped the tent against the back of our heads almost the whole night. We wrapped up in a huge sleeping bag. I buried myself under blankets to stay warm, but that tent flapping was awful.
FLAP, FLAP, FLAP, FLAP, FLAP, FLAP, FLAP… FLAP, FLAP, FLAP… FLAP.
How the hell were we gonna sleep?
The wind managed to die down a little, just in time for our air mattress to pop a hole, deflate and gently lay us on the hard ground. We had enough! We got our blankets and went and got inside the truck to try to get another hour of sleep or two before having to pack up and drive back to Virginia.
Start your day off right, with an easy to make Camper’s Breakfast Hash that combines breakfast favorites; shredded hash browns, breakfast sausages, cheese and eggs into a one-pan wonder. It can be cooked on an open fire or you can enjoy the comfort of your own kitchen as we did.
How To Make Camper’s Breakfast Hash
Preheat a heavy cast iron pan over medium-high heat. Cut the sausage up into bite-size pieces. Add to the pan and cook until browned, about 5 to 10 minutes. (Remember it is important not to overcrowd the pan)
Remove and drain the sausage on paper towels.
Return the sausage back to the pan over medium heat. Melt the butter and add the potatoes. Cook, uncovered, over medium heat, until the potatoes are light brown, turning once, about 15 to 20 minutes.
Push potatoes to the sides of the pan, forming a well; pour the eggs into the center of the well. Cook, stirring constantly over medium heat until eggs are set. Season with salt and pepper, to taste.
Reduce heat to low; combine the eggs into potatoes. Sprinkle in the cheese; cover and cook until cheese is melted, about 1 to 2 minutes.
Serve the Camper’s Breakfast Hash with extra cheese and chives.
*If camping on an open fire, brown and serve sausage would work best.
**Eggs are not very practical for camping, due to their fragility. Beat them ahead and put them in a carton or jar inside the cooler, until needed.
** I left out the onions and peppers out of the original recipe because I made this when David’s son was at breakfast and he doesn’t like onions. That’s where the chives came into play.
I hope you have had better experiences of camping than we have. There is nothing quite like enjoying the great outdoors beside an open fire and sleeping under the stars.
It all sounds wonderful and we will more than likely try camping again one day. I just don’t think it has been long enough to forget all that tent flapping yet…lol! We did take away some great memories though, and that is priceless!
Enjoy this Camper’s Breakfast Hash!
I’m sharing this Camper’s Breakfast Hash post at Fiesta Friday to celebrate the weekend and to salute all you campers out there!
Camper’s Breakfast Hash
- 8 ounces fully cooked breakfast sausage links cut into bite-size pieces
- ¼ cup unsalted butter cubed
- 2 pounds refrigerated shredded hash brown potatoes
- 9 eggs lightly beaten
- Kosher salt and fresh cracked black pepper to taste
- 1 cup extra-sharp cheddar cheese shredded
- chives + extra cheese for serving
- Preheat a heavy cast iron pan over medium-high heat. Cut the sausage up into bite-size pieces. Add to the pan and cook until browned, about 5 to 10 minutes. Remove and drain the sausage on paper towels.
- Return the pan to the heat. Melt butter and add the potatoes. Cook, uncovered, over medium heat, until the potatoes are light brown, turning once, about 15 to 20 minutes.
- Push potatoes to the sides of the pan, forming a well; pour the eggs into center of the well. Cook, stirring constantly over medium heat until eggs are set. Season with salt & pepper, to taste.
- Reduce heat to low; combine the eggs into potatoes. Sprinkle in the cheese; cover and cook until cheese is melted, about 1 to 2 minutes.
- Serve with extra cheese and chives.
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