Foil-Packet Lox & Potato Hash turns smoked salmon and potatoes into a single foil packet so you can skip juggling pans. The potatoes cook in a sealed packet while the lox and bright toppings keep the meal from feeling heavy—an easy, savory camping breakfast with minimal cleanup.
Why Campers Like This Recipe
The foil-packet format keeps the cooking contained, which helps when the picnic table is crowded and the camp stove is already making coffee. Thinly cut potatoes soften in their own steam, then can pick up a few browned spots if the packet sits near steady coals or over controlled heat. Lox brings salty richness without needing a separate skillet, and the fresh finish wakes up the hash after it comes off the fire. It is also easy to portion: make smaller packets for kids or larger ones for hungry adults, then open and serve right from the foil to cut down on plates after breakfast.
Camp Kitchen Notes
Use heavy-duty foil, or double up regular foil so the packet can handle turning with tongs. A flat grate over coals works well, and a camp stove can work too if you use moderate heat and move the packet around so one spot does not scorch. Keep the lox cold in the cooler until close to serving time, tucked in a sealed container or bag away from loose ice water. Pack any fresh finishing items in a small hard-sided container so they do not get crushed. During cleanup, let the foil cool, fold it inward to trap oily bits, and pack it out with the rest of your trash before breaking camp.
Leftovers and Storage
This hash is best eaten the same morning while the potatoes are warm and the lox still has a silky texture. If you have leftovers, cool them quickly, move them to a sealed container, and keep them in the cooler. Reheated potatoes will be softer and the lox can firm up, so use gentle heat and add any fresh toppings after warming. Do not leave opened fish or cooked potatoes sitting on the table while the sun hits camp; stash extra portions back in the cooler once people are done eating. Leftover potatoes can also be folded into eggs later, but add leftover lox at the end so it does not dry out.
Foil-Packet Lox & Potato Hash Tips & Questions
How do I keep the potatoes in Foil-Packet Lox & Potato Hash from turning mushy?
Slice the potatoes evenly and avoid overloading the packet. A little steam helps them cook through, but too much crowding traps excess moisture. Once they are tender, move the packet to a slightly hotter spot for a short finish, then open it carefully so steam escapes instead of softening everything further.
What is the best way to pack lox for Foil-Packet Lox & Potato Hash?
Keep the lox sealed and cold in the cooler until the potato packet is nearly done. A small container with a tight lid protects it from being crushed and keeps fish juices away from other breakfast items. Add it near serving time so the texture stays rich instead of becoming dry from too much heat.
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.