Foil-Packet Lox & Potato Hash keeps camp breakfast simple: slice, season, seal, and set it over the coals. Open the packet and you get tender Yukon golds with a few browned edges, smoky salmon, and that fresh hit of dill and onion that feels right in cool morning air.
I make this when I want something that eats like a proper brunch but doesn’t turn into a sink full of dishes. The foil traps enough steam to cook the potatoes through, and a quick move to a hotter spot near the end gives you a little color without drying anything out. The red onion softens and sweetens, and the lox stays rich and silky.
To keep things smooth at camp, slice the potatoes at home and store them in a sealed container so breakfast starts fast. A roll of heavy-duty foil and a steady bed of coals are the main tools here—just rotate the packet once or twice for even heat. When you’re done, let it cool, fold it up, and pack it out.
Foil-Packet Lox & Potato Hash
Equipment
- Heavy-duty foil
- Tongs
- fire grate or grill
Ingredients
- 2 small Yukon gold potatoes thinly sliced
- 3 oz smoked salmon (lox-style) torn into pieces
- 2 tbsp red onion thinly sliced
- 2 tbsp fresh dill chopped, or 1 tsp dried dill
- 2 tbsp olive oil
- 1/4 tsp sea salt to taste
- 1/4 tsp black pepper
- 2 eggs optional, for serving
Instructions
- Tear two large sheets of heavy-duty foil. Divide potato slices between the sheets, spread out in a thin layer.
- Top potatoes with smoked salmon, red onion, and dill. Drizzle with olive oil, then sprinkle with salt and pepper.
- Fold foil over and crimp edges tightly to seal.
- Place packets on a grate over medium campfire coals or on a grill. Cook for 15-18 minutes, flipping halfway, until potatoes are tender.
- If adding eggs, carefully open packets after 15 minutes, crack an egg into each, reseal, and cook another 5 minutes until set.
- Open packets carefully (watch for steam) and serve hot right from the foil.