My husband and I both love to travel and one of our favorite things to do is camp in our 1967 Aristocrat Trailer. Each summer we try to get out a few times and it is even more fun when we go with family or friends!
Aside from the beauty of nature, exploration, late night campfires, and the gooey s’mores, I love the meals that we have while camping. A few years ago I was given breakfast duty and I created this hearty, skillet breakfast and it is now a favorite of ours. Whether you are pitching a tent and cooking over an open flame or rolling in an RV this tummy warming skillet breakfast will be a new tradition for you. Not only is it packed with flavor but the prep makes it really easy to throw together so you can spend more time with friends and family!
I am all about the prep when it comes to camp cooking. Prepping food ahead of time allows for more adventure while on vacation and, most importantly, less clean up in a tiny trailer or campsite! Below I have outlined the Prep Instructions as well as the Cooking Instructions.
What You Need:
4 Medium Sized Russet Potatoes
1 Hillshire Farm (or similar) Kielbasa (Beef or Pork/Beef)
1 small sweet onion
1 green pepper
1 cup shredded cheddar cheese
4 Tbsp butter
Here’s How You Do It:
Prep all of these ingredients and pack in your cooler or camping fridge for ease of assembly at your campsite. You also won’t have to do as many dishes! WIN WIN!
– Scrub and bake 4 medium Russet potatoes at 400 degrees for 1 hour. Remove from oven and allow to cool completely. Dice potatoes and store in a container.
– Chop a small sweet onion, store in a food storage bag and then inside a container as to not contaminate your other food.
– Chop a green bell pepper, store in a food storage bag and then inside a container- this can be the same container as your onion.
– Slice the kielbasa sausage and store in a food storage bag or container
– Shred 1 cup of cheddar cheese and store in an airtight container as to not let in moisture from ice in your cooler.
– Pack a stick of butter- I prefer sweet cream ☺
*TIP: I HIGHLY recommend that you cook this in a 12 inch cast iron skillet. You will get the best flavor BY FAR and you will retain the heat when you transfer the skillet to your table.
Place your pan over medium heat and throw in that creamy butter to coat the pan. Watch it melt. Watch it sizzle. Mmmmmmmm
Okay, now toss in your chopped onion. Using a metal spoon sauté those onions until they are nice and soft.
Throw in the chopped bell pepper and stir to combine with the onion and coat in the velvety butter. Sauté the onion and bell pepper mixture until the onions start to get slightly brown. (Notice my cute, vintage, teal stove that I am cooking on in the Aristocrat!)
At this point you’ll need to toss in the remainder of the butter for good measure! This will also help the potatoes to not stick to the pan. So go ahead…toss in that butter and melt it.
Crack the eggs, give them a whisk, and do one of two things: Either cook them as scrambled eggs and add them to your mixture after cooked or pour the whisked eggs right into your onion, pepper, potato, kielbasa mixture. I’ve done both methods and both turn out great. However, when making this dish while pregnant I opted for the first method to THROUGHLY ENSURE that my eggs were completely cooked. If you choose the second method you just need to make sure that you cook the mixture long enough to ensure that the potatoes, which have now soaked up the egg, are cooked long enough to avoid salmonella.