Garlic Chipotle Breakfast Hash

While I haven’t posted a bunch of different breakfast hash recipes, we’ve made this recipe a bunch of different ways since that time.

After all, this kind of breakfast skillet is the best way to use what you have - or have access to - to make a delicious meal, whether at home or while out camping.

While we generally can find exactly what we need for whatever type of breakfast egg hash we might be in the mood for - while at home... sometimes smaller town groceries stores are more limited.

The nice thing is that my easy breakfast hash is a super versatile recipe. Peppers can be swapped out, the meat can be changed, whatever! It’s a super versatile recipe!

Over the years though, one of our variations has kind of stuck, and we’ve found ourselves making it more often than even the original!

So, it seems like it should be a standalone recipe itself!

This hearty breakfast hash is a smoky, spicy version of the original. It’s a great breakfast to enjoy on a chilly morning outside, enjoying nature.

It’s still got the delicious crispy potatoes, bacon, eggs, cheese, and peppers - poblano, this time - but wrapped in the smoky flavour of chipotle peppers.

All around, a great hash!

So, let’s take a look at what you’ll need in order to throw on a batch of this tasty camping breakfast recipe!

Ingredients

This recipe uses fairly basic ingredients - you won’t have any trouble finding what you need in any larger grocery store.

As always, I have a few ingredient notes for you:

New Potatoes

Personally, I find the best type of potato for this kind of breakfast hash to be either new potatoes, or the mini / baby / jewel type potatoes.

Aim for the waxier kinds, like Yukon Gold or Red Potatoes. Russet potatoes may be the best potato for baking or making potato skins, but the texture isn’t right here - I find them too dry/crumbly to hold up to boiling and baking.

Bacon

We tend to default to bacon, but can use your choice of meats, really.

If you use turkey bacon, chicken bacon, and/or breakfast sausage, you’ll want to add a bit of oil to the pan.

Also, when we use breakfast sausage, we try to get the kinds that aren’t maple flavoured / excessively sweet. It works best if you cut them into bites sized pieces before you cook them.

Chipotle Peppers in Adobo Sauce

This is where the main flavour of the dish comes from - heat and smoke. We find them in cans, usually in the Mexican / taco section of a grocery store.

If you haven’t had them before, try a little bit before you add it to the pan, and decide how much you want to use. It does have a kick!

Poblano Peppers

When it comes to the raw veggies that we add to the pan, I buy poblanos whenever we can - but they can be hard to find in smaller grocery stores.

Bell peppers can be substituted - I’ll use one large green bell pepper or a couple small ones.

Shredded Cheese

We generally use medium or sharp cheddar cheese - or “extra old cheddar cheese”, here in Canada.

That said, loads of room to customize it here. Monterey Jack or Colby Jack work well, or you can use Pepper Jack if you like.

Crumbled Cotija cheese would be fantastic, we just generally don’t tend to see it in the smaller grocery stores when we’re camping up north!

Everything Else

Rounding out this recipe, you will need:

Large Eggs
Yellow Onion or Red Onion
Vegetable Oil
Garlic Powder
Ground Black Pepper
Salt

I don’t really have anything to add as far as these last few ingredients go, though.

That said - I DO like to use some fresh herbs as a garnish - sliced green onion, chopped fresh parsley, chives, whatever.

Sometimes Porter will add hot sauce when having a breakfast hash, but this one sort of has it built in!

How to Make Garlic Chipotle Breakfast Hash

The full recipe is in the printable recipe card at the bottom of this post, here is the pictorial walk through:

Optional Food Prep

We like to make up freezer packets of prepped ingredients for some of our recipes, in advance of our camping trips.

For this one, we simply chop the green pepper and onions, and vacuum seal them - a regular freezer baggie works fine though.

Label it and freeze until you’re ready to use it.

Prepare the Potatoes

This can be done the day before making the skillet breakfast, if needed. Just drain, cover, and chill the cooked potatoes until you’re ready to use them!

Bring a large pot of water to a boil. Scrub the potatoes and cut into bite-sized pieces, then add to the pot.

Boil potatoes for about 15 minutes, or until just fork tender. Strain potatoes - or use a slotted spoon to remove them from the water - allowing excess moisture to drip off as much as possible.

Allow potatoes to cool to room temperature. Transfer potatoes to a large bowl, put in the fridge to chill overnight. (Or at least until cold!)

To Make The Breakfast Skillet

Heat oil in a large nonstick skillet or cast iron skillet over medium heat or a low fire.

Add the chopped bacon to the skillet. Cook, stirring occasionally, until the bacon is cooked through and just starting to get crispy.

Leaving rendered bacon fat in the pan, add the chopped poblanos, diced onions, chipotle peppers, and garlic powder. Cook until the vegetables are soft, and the chipotle pepper is fragrant.

Note: You can add a bit more oil at any point from here on out, if needed!

Continue cooking until the are golden brown and as crispy as you’d like them.

Note: sometimes we’ll remove the onions and peppers, cook the potatoes, then add the pepper mixture back when we’re happy with the potatoes. This makes for crispier potatoes!

Use a spatula to push the potato mixture to one side. Spray the pan with a bit of pan spray, if needed, then pour the egg mixture in.

Cook, scrambling the eggs, until almost cooked through. Use the spatula to break the eggs up a bit, then gently mix the surrounding vegetables in with the eggs.

Season with a bit more pepper. Garnish with chopped fresh herbs if desired, and serve immediately.

Leftovers

Leftovers can be cooled to room temperature, then stored in an airtight container in the fridge for up to 4 days.

We’ll usually divide the breakfast skillet into individual servings and chill them for easy breakfasts on the road - just heat and eat!

More Camping Breakfast Recipes

Looking for some more easy - and tasty - camping breakfast ideas? I've got you covered:

Apple Fritter Bread Pudding
Apple Fritter French Toast
Bacon, Cheddar, and Broccoli Frittata
Bagel Breakfast Strata
Banana Protein Pancakes
Campfire Banana Bread
Campfire Cinnamon Rolls
Campfire Breakfast Skillet
Coffee over a Campfire
Gingerbread Protein Pancake Mix
Hobo Eggs
Homemade Camping Pancake Mix
Pumpkin Protein Pancake Mix
Traditional Bannock

Be sure to check out our other Camping Recipes, including Camping Desserts, Camping Snacks, Make-Ahead Camping Mix Recipes, and a ton of delicious Camping Main Dish Recipes!

Also, we had SO much fun designing gourmet jerky recipes for our camping trips, we started a whole new blog for them! Check out Dried & Tasty for all kinds of fun recipes to make in your food dehydrator!