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Crispy Cast Iron Skillet Camping Breakfast With Eggs and Hash Browns

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A hearty and easy camping breakfast featuring crispy hash browns and perfectly cooked eggs made in a cast iron skillet. Perfect for outdoor adventures or cozy weekend mornings.

Ingredients

Scale
  • 2 medium russet potatoes, peeled and grated
  • 4 large eggs, preferably at room temperature
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil (canola or avocado oil recommended)
  • 1 small yellow onion, finely diced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon smoked paprika (optional)
  • Fresh chives or parsley for garnish (optional)

Instructions

  1. Peel and grate two medium russet potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. (About 5 minutes)
  2. In a mixing bowl, combine the grated potatoes, finely diced yellow onion, ½ teaspoon salt, freshly ground black pepper, and smoked paprika if using. Toss well to distribute the seasoning evenly. (2 minutes)
  3. Place your cast iron skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of oil. Let the butter melt completely and start to foam but not brown. (3 minutes)
  4. Spread the potato mixture evenly in the skillet, pressing down lightly with the spatula to form a flat layer about ½ inch thick. Let it cook undisturbed for 6-8 minutes until the bottom turns golden brown and crispy. (6-8 minutes)
  5. Carefully slide the spatula under the hash browns and flip in sections or as a whole. Add the remaining tablespoon of butter and oil to the skillet to help crisp the second side. Cook for another 5-7 minutes until evenly golden and crispy. (5-7 minutes)
  6. Push the hash browns to one side of the skillet. Crack the eggs directly into the open spot, sprinkle with a pinch of salt and pepper, and cook to your liking—sunny side up recommended. (3-5 minutes)
  7. When the eggs are cooked and the hash browns are crispy all around, remove the skillet from heat. Sprinkle chopped fresh chives or parsley on top for garnish. Serve straight from the skillet.

Notes

Remove as much moisture as possible from grated potatoes to ensure crispiness. Use a butter and oil combination for best frying results. Cook over medium heat to avoid burning. For dairy-free, substitute butter with extra oil or plant-based spread. If skillet is not well-seasoned, add extra oil to prevent sticking. Flip hash browns carefully to avoid breaking.

Nutrition

Keywords: camping breakfast, cast iron skillet, hash browns, eggs, easy breakfast, outdoor cooking, crispy hash browns

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