Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
July 21 2020
Grilled Breakfast - Campfire Fried Eggs With Potato-and-Bacon Hash
Image From marthastewart.com
1 pound baby Yukon Gold potatoes
8 ounces sliced bacon
Coarse salt and freshly ground pepper
Extra-virgin olive oil
8 large eggs
3 scallions, chopped
Cook potatoes in a large saucepan of boiling water until tender, about 15 minutes. Drain.
Cook bacon in a cast-iron skillet set over a campfire or on a medium-high grill, turning occasionally, until crisp, about 10 minutes. Remove bacon, let cool slightly; crumble.
Add potatoes to skillet, lightly smash each using the back of a spoon, and cook until just starting to brown, about 5 minutes. Season with salt and pepper. Stir crumbled bacon into skillet. Push hash to one side of skillet.
Working in batches, and adding oil as needed, crack 2 eggs into skillet, season with salt and pepper, and cook until desired. Stir scallions into hash. Serve eggs with hash.