Breakfast shouldn’t be punished for happening before noon. This one-skillet hash gives the morning some backbone: crispy potatoes, caramelized onions, peppers, and Dick’s Camp Fire, the smoky coffee-and-chipotle rub designed for beef and other bold flavors. Farm eggs turn it into a complete meal.
Camp Fire sounds like a surprising match for breakfast, but its smoked paprika, garlic, coffee, and pepper notes are right at home with potatoes. Use a light hand, taste as you go, and let the skillet do the work.
Recipe at a glance
- Serves: 4
- Prep: 15 minutes
- Cook: About 30 minutes
- Featured rub: Dick’s Camp Fire
- Farm pairing: Masters Potatoes and Legacy Acres eggs
Ingredients
- 1 1/2 pounds potatoes, scrubbed and cut into 1/2-inch cubes
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 tablespoons neutral oil, divided
- 1–1 1/2 teaspoons Dick’s Camp Fire seasoning
- 4 large chicken eggs
- 2 tablespoons water
- Chopped scallions or parsley for serving
- Optional: 4 ounces fully cooked sausage, diced
Method
- Give the potatoes a head start. Put the cubes in a microwave-safe covered dish with a tablespoon of water and microwave 4–6 minutes until barely tender, or simmer them briefly on the stove. Drain and dry well. Starting with par-cooked potatoes makes a crisp hash possible without burning the onions.
- Brown the vegetables. Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Add potatoes in a single layer and cook, turning occasionally, until golden. Add remaining oil, onion, and bell pepper; cook until softened and browned at the edges.
- Season thoughtfully. Sprinkle on Camp Fire, starting with 1 teaspoon. Toss and taste a cooked potato. Add more only if you want it—Camp Fire contains salt and chipotle, so a heavy hand can overpower the eggs.
- Add the eggs. Lower the heat. Make four small wells in the hash and crack an egg into each. Add 2 tablespoons water around the potatoes and cover the pan. Cook until the whites and yolks are fully set. If turning this into a casserole or other mixed egg dish, cook the center to 160°F.
- Serve hot. Top with herbs or scallions. A little hot sauce is fair game for people who want an extra wake-up call.
Prefer a crispier finish?
Cook the potatoes separately until deeply browned, set them aside, then return them after the onion and pepper cook. This keeps the texture intact. If using leftover cooked potatoes, make sure they were refrigerated promptly and reheat all leftovers safely.
Make it your own
Add sautéed mushrooms, cooked bacon, or chopped leftover roast beef. Use duck eggs if available from Legacy Acres, but remember they’re larger and may need longer to cook until both yolk and white are firm. Do not leave partially cooked egg dishes at room temperature.
The combination of farm eggs + Masters Potatoes + Dick’s Rubs is exactly why the farm-to-fire connection makes sense. Shop current egg and pickup information at Legacy Acres Eggs & Poultry and potato availability at the Farm Stand. Dick’s Camp Fire is listed in the seasoning shop.