Camp Hash Food

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CAMPER'S BREAKFAST HASH



Camper's Breakfast Hash image

When we go camping with family and friends, I'm always asked to make this hearty breakfast. This camping breakfast is a favorite at home, too. -Linda Krivanek, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 8 servings.

Number Of Ingredients 8

1/4 cup butter, cubed
2 packages (20 ounces each) refrigerated shredded hash brown potatoes
1 package (7 ounces) frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch pieces
1/4 cup chopped onion
1/4 cup chopped green pepper
12 large eggs, lightly beaten
Salt and pepper to taste
1 cup shredded cheddar cheese

Steps:

  • In a deep 12-in. cast-iron or other heavy skillet, melt butter. Add the potatoes, sausage, onion and green pepper. Cook, uncovered, over medium heat until potatoes are lightly browned, 15-20 minutes, turning once., Push potato mixture to the sides of pan. Pour eggs into center of pan. Cook and stir over medium heat until eggs are completely set. Season with salt and pepper. Reduce heat; stir eggs into potato mixture. Top with cheese; cover and cook until cheese is melted, 1-2 minutes.

Nutrition Facts : Calories 376 calories, Fat 27g fat (12g saturated fat), Cholesterol 364mg cholesterol, Sodium 520mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

CAMPFIRE HASH



Campfire Hash image

In our area we are able to camp almost all year-round. My family invented this recipe using ingredients we all love so we could enjoy them on the campfire. This hearty meal tastes so good after a full day of outdoor activities. -Janet Danilow, Winkleman, Arizona

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 7

1 large onion, chopped
2 tablespoons canola oil
2 garlic cloves, minced
4 large potatoes, peeled and cubed (about 2 pounds)
1 pound smoked kielbasa or Polish sausage, halved and sliced
1 can (4 ounces) chopped green chiles
1 can (15-1/4 ounces) whole kernel corn, drained

Steps:

  • In a large ovenproof skillet over medium heat, cook and stir onion in oil under tender. Add garlic; cook 1 minute longer. Add potatoes. Cook, uncovered, for 20 minutes, stirring occasionally. , Add kielbasa; cook and stir until meat and potatoes are tender and browned, 10-15 minutes. Stir in chiles and corn; heat through.

Nutrition Facts : Calories 535 calories, Fat 26g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 1097mg sodium, Carbohydrate 57g carbohydrate (10g sugars, Fiber 6g fiber), Protein 17g protein.

CAMP HASH



Camp Hash image

Here's a simple meal that's easy to fix and you don't have to have a ton of ingredients to mess with. Seasoning can be fun here too depending on the meat you use. I've even used venison burger with this and it's great. Prep time is approx. as I never time anything when camping.

Provided by Chuck in Killbuck

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

4 cups of shredded dried hash brown potatoes
2 packages onion soup mix
1 1/2 lbs ground beef or 1 1/2 lbs sausage
assorted seasoning
6 cups water

Steps:

  • Brown the meat in the bottom of the pot breaking up the meat as it cooks.
  • Spoon out some of the fat.
  • Add the water and soup mix stirring to mix.
  • Heat to boiling and simmer a few minutes.
  • Add the dry potatoes and stir to mix.
  • Cover the pot and move to the edge of the fire for about 10 minutes to allow the potatoes to swell.
  • Move the pot back on the heat and stir while cooking the potatoes.
  • Cook about 8-10 minutes.
  • Serve hot.
  • Seasonings such as hot peppers, chili powder, basil, Italian seasonings are good.
  • The meat may be hamburger, venison, sausage, Italian sausage, or other of your choice.
  • Different meats provide a different flavor.
  • This hash can be made for an evening meal or a breakfast.
  • Note- a package of Golden Grill Hash Brown dried potatoes provides for three recipes of Camp Hash.

Nutrition Facts : Calories 558.8, Fat 30.7, SaturatedFat 8.2, Cholesterol 77.8, Sodium 1479.3, Carbohydrate 44.4, Fiber 4.2, Sugar 4.1, Protein 25.2

CAMPFIRE GIRLS' TEXAS HASH



Campfire Girls' Texas Hash image

My mom was a Campfire Girl from Bluebirds until adulthood, when she was a summer camp counselor for several years. On some of those Bluebird overnights, they used to make this simple version of "Texas Hash". Transposed to the kitchen, it became a family favorite with her kids, and now I make it for my family. It's easy, cheap, fast, and satisfying. I add garlic and use no-salt-added tomatoes because I'm on a reduced-sodium diet due to pregnancy, and it turns out okay for us, but you may do as you wish, of course. This recipe would, of course, adapt easily to be a camp-out recipe.

Provided by ketchupqueen

Categories     One Dish Meal

Time 40m

Yield 4-8 serving(s)

Number Of Ingredients 7

1/2-1 lb lean ground beef
1 medium onion, chopped
2 -3 cloves garlic, minced (optional)
1 cup long-grain white rice, uncooked
1 (14 1/2 ounce) can peeled diced tomatoes
1 -2 tablespoon dark chili powder
water

Steps:

  • In a deep-sided saute pan, dutch oven, or other deep pan with tight-fitting lid, brown beef over medium-high heat.
  • (If not using lean ground beef, you will need to drain off all but a few Tbsp. of the fat at this point.) Add onion and garlic.
  • Saute until onion begins to get transparent.
  • Add rice.
  • Stir in and saute a little more, just until rice starts to get opaque.
  • Reduce heat to low.
  • Add tomatoes, with their liquid.
  • Stir well.
  • Stir in chili powder.
  • Add half the tomato can or so of water, and stir.
  • Cover and cook for 15 minutes.
  • Remove lid and stir again.
  • Add 1/3 to 1/2 can more water, as necessary.
  • Make sure you stir thoroughly so that none burns to the sides.
  • Cook another 10 to 15 minutes, or until rice is done and all water is absorbed.

Nutrition Facts : Calories 312.8, Fat 6.5, SaturatedFat 2.5, Cholesterol 36.9, Sodium 282.5, Carbohydrate 47.3, Fiber 3.1, Sugar 5.2, Protein 15.9

CAMPFIRE BREAKFAST HASH



Campfire Breakfast Hash image

This skillet breakfast hash with potatoes and chorizo is delicious cooked over the fire on your camping trip-the only ingredient that needs chilling is the eggs. It's equally good made on a lazy weekend at home.

Provided by Greg Lofts

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 40m

Yield Serves 2 to 3

Number Of Ingredients 7

5 tablespoons extra-virgin olive oil
1 large russet potato, cut into 1/2-inch cubes
Kosher salt and freshly ground pepper
1 small onion, diced into 1/2-inch pieces
1 red bell pepper, ribs and seeds removed, diced into 1/2-inch pieces
1 1/2 ounces dried chorizo, thinly sliced into half-moons
3 to 4 large eggs

Steps:

  • In a large cast-iron skillet, bring 1/4 cup oil, potato, and 3/4 cup water to a boil directly over campfire coals or medium-high heat; season generously with salt. Boil until water mostly evaporates and potato begins to sizzle.
  • Add onion, bell pepper, and chorizo; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft and golden brown in places, 12 to 15 minutes. Push hash to one side of skillet; drizzle remaining 1 tablespoon oil into empty side. Crack in eggs and season with salt and pepper. Cook until egg whites are just set, 3 to 4 minutes. Serve immediately.

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