Breakfast Potato Hash
Crispy potato cubes that smell like harissa and sizzle in olive oil are a pretty strong argument for getting out of your sleeping bag on time. Breakfast Potato Hash is a one-skillet, camp stove (or campfire grate) breakfast that turns a humble russet into golden, spicy comfort, with sweet red pepper, sharp green onion, and just enough serrano to make your coffee feel emotionally supportive. For camping and backpacking, it’s all about smart prep and low cleanup. Dice the potato at home and parboil it for 5 to 7 minutes, then dry and pack it in a zip bag so it browns fast without guzzling fuel. The veggies travel fine for a day or two, and the harissa powder pulls big flavor from a tiny, lightweight container. Finish with a splash of vinegar right at the end for that bright, wake-up tang that cuts through the crisp edges and soft centers. This hash is naturally vegan and gluten-free, high-carb for trail miles, and easy to scale up when your adventure crew “accidentally” shows up at your stove. Fire up the skillet, keep the cubes moving, and give it a try on your next outdoor cooking morning.
Ingredients
- 1 large russet potato, diced into 1 cm cubes
- 1 red bell pepper, sliced into strips
- 1 serrano chill, sliced small
- 1 bunch of green onions, sliced into large chunks
- splash of vinegar
- 1 tbsp harissa powder
- olive oil
- salt to taste
Instructions
- 1
Cut the potato into small cubes and place into a pot of water. Add a small splash of vinegar to help them keep their shape later, turn the heat to high and par boil the potatoes. Cook until you can just barely pierce the potatoes with a fork
- 2
Cut the peppers into thin slices. Separate the whites and greens of the green onions. Slice the whites into larger chunks. Chop the greens finely and set the greens aside to use as a fresh garnish later.
- 3
Heat a nonstick or well-seasoned cast iron pan over medium-high heat and add a thin film of oil. Cook the peppers and onions stirring constantly until they have a little color and are starting to soften - about two minutes. Season with salt and pepper and a splash of vinegar then transfer to a plate.
- 4
After the potatoes have finished boiling, drain them. Return the same pan you used for the vegetables to medium-high heat and add a layer of oil for the potatoes to fry in. Place the potatoes into the pan in a single layer and sprinkle them with a big pinch of salt. Let them fry for a few minutes until their bottom surfaces are brown and rigid.
- 5
Stir the potatoes frequently and fry until they're as brown as you want them on all sides. If the pan looks dry add more oil to help them fry. The goal is to still have no oil left in the pan when they are done.
- 6
Turn off the heat and return the vegetables to the pan and toss them with the potatoes to re-heat them. Stir in the harissa powder to taste and divide the mixture between plates. Top with the chopped onion greens.
Cook it from the original
This recipe comes from campfirerecipes.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on campfirerecipes.com