Breakfast comes fast at camp. Cast Iron Canadian Bacon, Mushroom & Potato Skillet keeps everyone hovering near the coals while the pan crackles and the air smells like toasted potatoes and woodsmoke.
Start with chunky spuds and let them sit long enough to build that crisp, browned crust only hot cast iron delivers. Add Canadian bacon for salty bite, then mushrooms around the edges so they pick up drippings and caramelize into something deeply savory. Once everything’s hot and browned, nestle in the eggs and cover briefly so the whites set without overcooking the yolks—unless your crew prefers them firm.
For car camping, it’s hard to beat: one skillet, simple timing, and no pile of dishes when the wind starts tossing napkins. Serve it straight from the pan, scoop into bowls, or tuck it into tortillas with a dash of hot sauce before heading out.
Cast Iron Canadian Bacon, Mushroom & Potato Skillet
Equipment
- Cast iron skillet
- Spatula
- Knife
- lid or foil
Ingredients
- 3 medium potatoes diced small
- 4 oz Canadian bacon chopped
- 1 cup button mushrooms sliced
- 3 large eggs
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat 1 tbsp olive oil in skillet over medium campfire heat. Add potatoes and cook 8-10 minutes, stirring occasionally, until golden and nearly tender.
- Add remaining oil and sauté mushrooms for 2 minutes.
- Stir in Canadian bacon and cook until heated through, 2 minutes.
- Make small wells in the hash and crack eggs into each.
- Cover skillet with lid or foil and cook until eggs are just set, about 4-6 minutes.
- Season with salt and pepper. Serve hot.