CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2003-08-05
Serves: 3-4
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- Last nights left over pot roast, potatoes, and carrots.
- oil
- eggs
- rolls (optional)
Instructions
Last night you had Awesome Pot Roast (see recipe) but there were leftovers. Seems a shame to waste them. Have them for breakfast.
Store last nights roast, potatoes and carrots in a zip lock bag or wrap in foil, and toss into the cooler.
In the morning, cut the meat and veggies up into bite size pieces.
Heat a skillet (or a pot) with 1-2 tbs of oil in it.
Toss the meat and veggies in.
Heat over med/low heat stirring occasionaly.
When heated thoroughly serve with scrambled eggs.
OR
THE EGGS IN A BASKET WAY
When the meat and veggies have heated thoroughly , use the back of a spoon to make indentations in the mixture.
Crack one egg into each indent.
Pour a few tbs of water down the side of the pan.
Cover and cook about 5-7 minutes.
Serve by scooping under the hash and egg.
Serve with warm rolls.
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