When the morning air is cold and your water jug is running low, the last thing you want is a greasy pan and a sink line. Foil Packet Southwest Sweet Potato Breakfast Hash keeps breakfast contained—prep on a cutting board, fold it up tight, and let the coals handle the rest while you make coffee or break down camp.
Cut the sweet potatoes into small, even pieces and they’ll turn tender with browned edges, soaking up smoky spices as they roast. Black beans bring staying power without extra cookware, and bell pepper adds a fresh bite that holds up well over heat. When you peel back the foil, you get that mix of roasted sweetness and toasty spice that feels like a real, hot breakfast—not just something to tide you over.
To make it even easier, chop everything at home and stash it in a container or zip-top bag; at camp, just season, seal, and set the packets on a grate over steady coals. It’s simple to scale for a group, and it’s easy to finish with tortillas, hot sauce, or a little cheese from the cooler.
Foil Packet Southwest Sweet Potato Breakfast Hash
Equipment
- Heavy-duty aluminum foil
- Knife
- Cutting board
- Spoon
Ingredients
- 2 small sweet potatoes peeled and diced 1/2"
- 1/2 cup black beans rinsed and drained
- 1/2 red bell pepper diced
- 2 green onions sliced
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 eggs optional, crack on top before sealing
Instructions
- Cut two large squares of heavy-duty foil. Divide sweet potatoes, black beans, bell pepper, and green onions evenly onto each piece.
- Drizzle with olive oil and sprinkle with smoked paprika, cumin, salt, and pepper. Toss gently to coat.
- If using, make a small well in the center and crack an egg into each packet.
- Fold foil over, crimping tightly to seal each packet.
- Place packets over hot campfire coals and cook 20-25 minutes, flipping halfway through, until sweet potatoes are tender and eggs are set.
- Carefully open packets (beware steam) and serve hot.