Cast Iron Canadian Bacon, Mushroom & Potato Skillet
A robust skillet breakfast with crispy potatoes, Canadian bacon, sautéed mushrooms, and eggs cooked to perfection—classic comfort with a hint of woodsmoke for a true camp morning.
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.
Notes
Pre-dice potatoes at home to save time. Covering the skillet speeds up egg cooking. Rotate skillet for even browning if your fire has hot spots.