Campfire Breakfast Potatoes
Delicious and hearty breakfast potatoes cooked over an open flame, perfect for outdoor gatherings.
Ingredients
Main Ingredients
- 7 cups 7 Russet potatoes, diced Peel and dice into small, even pieces for quicker cooking.
- 1.5 tsp garlic salt
- 1.5 tsp paprika
- 1 tsp ground black pepper
- 4 Tbsp cooking oil (avocado oil or bacon grease) Divided, can adjust for taste.
Instructions
Preparation
- Peel and dice the Russet potatoes into small, even pieces.
- In a large mixing bowl, combine the diced potatoes with garlic salt, paprika, and black pepper. Toss until evenly coated.
Cooking
- Heat 2 tablespoons of cooking oil in a cast-iron skillet over the campfire.
- Carefully add the seasoned potatoes to the skillet in an even layer.
- Cook the potatoes for about 15-20 minutes, stirring occasionally, until they are golden brown and tender.
- If needed, add the remaining 2 tablespoons of oil during cooking to prevent sticking and enhance flavor.
- Once done, remove the skillet from the heat and let cool for a moment before serving.
Notes
Serve hot off the skillet. Pair with eggs, bacon, or sprinkle cheese for extra flavor. Store leftovers in an airtight container for up to 3 days.