Outdoor Campfire Skillet Breakfast Hash

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Savory skillet breakfast hash with potatoes, bell peppers, and eggs, perfect for cooking over an open flame or stovetop. This american-inspired breakfast ready in about 35 minutes combines olive oil, medium, diced red bell pepper, medium, diced yellow onion 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 350 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

• 3 medium, peeled and diced into 1/2-inch cubes russet potatoes
• 3 tbsp olive oil
• 1 medium, diced red bell pepper
• 1 medium, diced yellow onion
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 4 large eggs
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add 3 peeled and diced medium russet potatoes and cook for 10 minutes, stirring occasionally, until golden and tender.
2. Step 2: Add 1 diced medium red bell pepper and 1 diced medium yellow onion to the skillet. Cook for 5-6 minutes until vegetables soften and edges caramelize.
3. Step 3: Stir in 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Spread the hash mixture evenly in the skillet.
4. Step 4: Crack 4 large eggs over the hash, spacing them evenly. Cover the skillet with a lid or foil and cook for 5-7 minutes until eggs are set to your liking.
5. Step 5: Sprinkle 2 tbsp chopped fresh parsley on top before serving warm straight from the skillet.