Cast-Iron Hash Brown Egg Skillet with Melted Cheddar
Crisp thawed hash browns in oil in a 12-inch cast-iron skillet over medium coals or a medium-low stove flame for about 12 minutes. Press four wells into the potatoes, crack in the eggs, cover, and cook 6 to 8 minutes until the whites are fully set. Top with cheddar, cover for 2 minutes, and eat. Total time is about 30 minutes.
This is a one-pan breakfast with three real ingredients. The hash browns crisp on the bottom, the eggs steam on top, and the cheddar melts over everything. There's nothing to chop and almost nothing to pack.
The trick is patience. Leave the potatoes alone while they crisp, and keep the heat moderate so the bottom browns without scorching. Cover the pan for the eggs so the tops cook through without flipping.
Cast-Iron Hash Brown Egg Skillet with Melted Cheddar
- Prep
- 5 min
- Cook
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium coals or medium-low flame
- Pack weight
- 2 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- A few dishes
Ingredients
Gear you'll need
- 12-inch cast-iron skillet
- Lid or heavy-duty foil
- Metal spatula
- Large spoon
- Grate or camp stove
- Heat-proof gloves
Steps
-
Set up your heat
Build a bed of medium coals with a grate over it, or light one stove burner to medium-low. Set the skillet on the heat to warm up for 3 minutes.
-
Oil and load
Add the oil and swirl to coat. Spread the hash browns in an even layer and season well with salt and pepper.
-
Crisp the bottom
Press the potatoes flat with a spatula and leave them alone for 8 minutes. Flip them in sections, press flat again, and cook 4 minutes more until golden.
-
Make four wells
Use the back of a spoon to press four hollows into the potatoes, spaced evenly. Push potatoes up around each hollow to make a rim.
-
Crack in eggs
Crack one egg into each well and season with a pinch of salt and pepper. Wash your hands with soap and water right after handling the raw eggs.
-
Cover and steam
Cover with a lid or tight foil. Cook 6 to 8 minutes, rotating the pan if one side runs hot, until the whites are fully set and the yolks are no longer runny.
-
Melt the cheese
Sprinkle the cheddar over the top, cover again, and cook 2 minutes. Pull the skillet off the heat when the cheese is melted.
-
Scoop and serve
Cut the skillet into four wedges and lift each one out with the spatula, keeping an egg in each. Serve hot, straight from the pan.
Trail Notes
Freeze the hash browns flat in their bag and use them as an ice pack. They'll thaw in the cooler in about a day. Carry eggs in a hard case and keep everything at 40°F or below.
Cook eggs until the whites are fully set and the yolks are thickened. Don't let cooked food sit out for more than 2 hours, or 1 hour in hot weather.
If the potatoes brown too fast, slide the skillet to the edge of the grate or lift it off for a minute. Cast iron holds heat, so you can ease off early.
Wipe the skillet with a paper towel before washing so little grease hits your wash water. Strain food bits out of the water and pack them out, then scatter the strained water broadly, 200 feet from streams and lakes.
Campers ask
Can I use frozen hash browns without thawing them?
Yes, but they release more water and take about 5 minutes longer to crisp. Thawing and squeezing them dry gives you a browner, crunchier bottom.
How do I keep eggs from sticking to a cast-iron skillet?
Use the full 3 tablespoons of oil and let the hash browns form a crust first. The crispy potato layer acts as a barrier, so the eggs sit on it instead of the iron.
How can I tell the eggs are done without a thermometer?
The whites should be opaque and firm with no clear jiggle, and the yolks should look thick, not liquid. If you want firmer yolks, cook 1 to 2 minutes longer.
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