Read reviews (15)
Rate recipe
When we go camping with family and friends, I'm always asked to make this hearty breakfast. It's a favorite at home, too. —Linda Krivanek, Oak Creek, Wisconsin
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 376 calories, 27 g fat (12 g saturated fat), 364 mg cholesterol, 520 mg sodium, 17 g carbohydrate, 1 g fiber, 18 g protein.
Originally published as Camper's Breakfast Hash in Taste of Home August/September 2005, p 16
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jun. 06, 2013 by papacullop
I make this recipe a lot at our house! I use smoked sausage or kielbasas, if there are some leftover corn or green beans from a previous meal I toss them in too! This is a very versatile recipe. Skip C.
Reviewed on Jun. 06, 2013 by MarineMom_texas
I prepared this dish this morning and declared it a winner. I halved the recipe for my husband and myself. I made a few substitutions such as using 3 eggs and egg beaters equivalent to 3 eggs, turkey sausage links, and 2% sharp Cheddar cheese. It tasted delicious and no one would be the wiser with the low fat ingredients. We will definitely have this again. Here is a link to my review and photos. http://community.tasteofhome.com/community_forums/f/29/p/883106/7622576.aspx#7622576
Reviewed on Jan. 18, 2012 by rhcluvscady2
i needed to 1/2 the recipe and even over a very hot fire (yes i was actually camping and over an actual wood campfire) could not get it to not be mushy. i was using a large cast iron dutch oven.
Reviewed on Jun. 02, 2011 by cbheatwole
I make this every ear when we go camping with m husbands family. It's such a good one dish breakfast and it is filling. My husband really really likes it.
Reviewed on Sep. 11, 2010 by ambergwilson
This is the kind of recipe that amounts aren't really critical - use what you have, more of what you like most, etc. Our whole family enjoys this!
Delicious! Great for breakfast lovers! I use one 32 ounce package of hash browns. My whole family loves this. You could change the ingredients to suit your taste... ham instead of sausage, other vegetables, etc.
Reviewed on Aug. 02, 2009 by cookingmoose
I have made this recipe its easy and oh so yummy in a early cool morning it warms your whole body .. instead of using butter I use Pam spray with butter favor ;since my husband is allergic to dairy product I dont use cheese.
Reviewed on Jul. 30, 2009 by vhindel
I'm looking for a recipe for Baked Imitation Crab & Glass Noodles. I had this in a Chinese resturant and can't find the recipe anywhere.
Reviewed on Jul. 27, 2009 by egilbertson
I do this in a dutch oven over the fire. I get the potatoes that already have onion and green pepper to save chopping time. It is wonderful.
Reviewed on Jul. 23, 2009 by johnchga
Try Egg Beaters,turkey sausage and low fat cheese.
Reviewed on Jul. 19, 2009 by Buttertart
Just half the recipe or quarter it.
Reviewed on Jul. 17, 2009 by BaileyB
I would like to see this as a make over receipe.Linda Harmon
I would like to see this as a make over receipe.
Linda Harmon
Reviewed on Jul. 15, 2009 by manis7
You can use regular uncooked sausage just fry it up firt.Then add the rest this way you get more of the sausage falvor.
You can use regular uncooked sausage just fry it up firt.
Then add the rest this way you get more of the sausage falvor.
I need to find a way to cut this in half since there are only two of us.
Reviewed on Jul. 14, 2009 by Michael51
12 eggs wow !!But I guess that does make a large quantity of hash. Sounds good, I'll have to try it here at home as well.
12 eggs wow !!
But I guess that does make a large quantity of hash. Sounds good, I'll have to try it here at home as well.
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013