Hash Final
Image by Stephen Blackmon

This version of a hash is sure to become a regular in your grilling routine. A great way to use a skillet, it combines bell peppers, onions and paprika for some flavorful potatoes. Crack a few eggs on top, and you’re ready to go. Don’t skimp on the butter! While intended for outdoor grilling and cooking, you can easily adapt this breakfast hash recipe for the stove to enjoy any season, indoors or out. Make this your new go-to breakfast or save it for special camping trips. Just know that once you try it, any other hash recipe won’t compare. 

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Serves 2 to 4

  • 3 tablespoons butter, divided, plus more as needed for potatoes
  • 10-12 small Yukon gold potatoes, diced
  • Salt and pepper
  • 1 tablespoon smoked paprika
  • 1 bell pepper, diced
  • 1 sweet onion, diced
  • 2-4 eggs
  1. Build a campfire or prepare a grill. Heat a deep cast-iron skillet until lightly smoking. Add 2 tablespoons butter and, once melted, add potatoes. Season with salt, pepper, and smoked paprika. Cook, adding more butter as needed, until potatoes are crispy on the outside and easily pierced with a fork. Add diced bell pepper and onion and cook until vegetables are softened. Add more salt and pepper to taste. Move to indirect heat to keep warm.
  2.  Heat a cast-iron skillet until lightly smoking. Melt 1 tablespoon butter. Once butter has stopped foaming, crack eggs into skillet. Cook to desired doneness (we prefer a runny yolk for this dish). Plate potatoes and top with fried egg.

  • Recipe by Lia Grabowski

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