Campfire Skillet Breakfast Hash with Bell Peppers and Eggs
A rustic skillet breakfast perfect for outdoor mornings, featuring sautéed bell peppers, potatoes, and eggs cooked over a campfire or stovetop. This general-inspired breakfast ready in about 35 minutes combines small, diced yellow onion, olive oil, large eggs into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1, diced into 1/2-inch pieces medium red bell pepper
- 1, diced into 1/2-inch pieces medium yellow bell pepper
- 2, peeled and diced into 1/2-inch cubes medium russet potatoes
- 1 small, diced yellow onion
- 3 tbsp olive oil
- 4 large eggs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 2 tbsp, chopped for garnish fresh parsley
Instructions
- Step 1: Heat 3 tbsp olive oil in a large cast iron skillet over medium-high heat. Add 2 diced russet potatoes and 1 small diced yellow onion, sauté for 8 minutes, stirring occasionally, until potatoes are golden and tender.
- Step 2: Add 1 diced red bell pepper and 1 diced yellow bell pepper to the skillet. Cook for 5 minutes until peppers soften and edges begin to caramelize.
- Step 3: Season the vegetables with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika, stirring to combine evenly.
- Step 4: Make 4 wells in the skillet mixture and crack 4 large eggs into each well. Cover the skillet with a lid or foil and cook over medium heat for 5-7 minutes until the egg whites are set but yolks remain slightly runny.
- Step 5: Remove from heat and garnish with 2 tbsp chopped fresh parsley before serving warm.
Frequently asked questions
How long does Campfire Skillet Breakfast Hash with Bell Peppers and Eggs take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Campfire Skillet Breakfast Hash with Bell Peppers and Eggs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Campfire Skillet Breakfast Hash with Bell Peppers and Eggs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Campfire Skillet Breakfast Hash with Bell Peppers and Eggs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Campfire Skillet Breakfast Hash with Bell Peppers and Eggs?
General breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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