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One pan camping breakfast skillet with eggs, crispy potatoes, colorful peppers, and sausage in a cast iron skillet, overhead shot, rustic wooden camp table

One Pan Camping Breakfast Skillet

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 480 kcal

Equipment

  • 12-inch cast iron skillet
  • Lid or aluminum foil
  • Wooden spoon or spatula
  • Slotted spoon
  • Cutting board and knife

Ingredients
  

Main Ingredients

  • 1 lb breakfast sausage bulk or links with casings removed
  • 1.5 lbs Yukon Gold or red potatoes diced into 1/2-inch cubes
  • 1 medium red bell pepper diced
  • 1 medium green bell pepper diced
  • 1 medium yellow onion diced
  • 4 large eggs
  • 2 tablespoons olive oil or butter plus more if needed
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon salt plus more to taste
  • 0.25 teaspoon black pepper freshly ground

Optional Toppings

  • 0.5 cup shredded sharp cheddar cheese optional
  • 2 tablespoons fresh chives or parsley chopped, for garnish
  • hot sauce to taste

Instructions
 

Cook the Sausage

  • Heat a large cast iron skillet over medium-high heat. Add the sausage and cook, breaking it into crumbles with a wooden spoon, until browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pan.

Crisp the Potatoes

  • If needed, add 1-2 tablespoons of olive oil or butter to the skillet with the sausage fat. Add the diced potatoes in a single layer and season with half the smoked paprika, garlic powder, onion powder, salt, and pepper. Cook undisturbed for 4-5 minutes until a golden crust forms on the bottom.
  • Flip the potatoes and cook for another 4-5 minutes, stirring occasionally, until golden and crispy on the outside and tender on the inside. Adjust heat as needed to prevent burning — medium to medium-high is ideal.

Add the Vegetables

  • Add the diced onion and bell peppers to the skillet with the potatoes. Season with remaining spices. Stir to combine and cook for 5-6 minutes, stirring every couple of minutes, until the onions are softened and the peppers have some caramelized edges.

Return the Sausage

  • Add the cooked sausage crumbles back into the skillet and stir everything together. Spread the hash into an even layer across the skillet.

Cook the Eggs

  • Use the back of a spoon to press 4 shallow wells into the hash. Crack one egg into each well. Season each egg with a pinch of salt and pepper.
  • Cover the skillet with a lid or foil and reduce heat to medium-low. Cook for 4-6 minutes until the egg whites are fully set and the yolks are still slightly runny (or cook longer for fully set yolks according to preference).

Finish and Serve

  • Remove the lid. If using cheese, sprinkle it over the skillet and cover for 1-2 more minutes until melted. Garnish with fresh chives or parsley and serve hot directly from the skillet with hot sauce on the side.

Notes

Tip: For extra-crispy potatoes, microwave the diced potatoes for 3-4 minutes before adding them to the skillet. They'll be par-cooked inside, so the cast iron just focuses on crisping the exterior.
Camping Tip: Pre-cook and crumble the sausage at home and store in a zip-lock bag in your cooler. Pre-dice the vegetables too. At camp, you just need to crisp the potatoes and pull everything together.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a drizzle of oil until potatoes re-crisp. For best results, cook fresh eggs when reheating rather than reheating old ones.

Nutrition

Calories: 480kcalCarbohydrates: 32gProtein: 28gFat: 27gSodium: 820mgFiber: 4gSugar: 5g
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