Easy Camping Breakfast Tacos

Camping breakfast should be one griddle, one spatula, and as little chopping at a picnic table as possible. These tacos check all three boxes. Everything cooks side by side, and the whole thing is on the table before the coffee's gone cold.

The shortcuts are the point

Canned diced potatoes. They're already cooked, so all they need is a few minutes on a hot griddle to brown. No par-boiling, no microwave, which is good because the campsite doesn't have one.

Liquid eggs. Half a carton, poured straight onto the sausage. No shells, no bowl, no fishing eggshell out of the dirt.

Dice the peppers and onions at home and pack them in a zip-top bag, and your prep at camp is basically opening cans.

Tip

Split the peppers and onions between the potatoes and the sausage. That way both halves of the taco have some color and crunch, instead of all the veggies ending up in one pile.

Keep it moving

Get the sausage, potatoes and veggies down at the same time and season everything with the breakfast blend. Chop the sausage up as it cooks, about ten minutes until there's no pink left. Toss the potatoes now and then so they brown on more than one side.

Pour the eggs right over the sausage and scramble until they're just set. Pull them a little early, since they'll keep cooking on the griddle. Cheese goes on last. For more on getting scrambled eggs right, see How to Make Eggs.

Not camping? The Southwestern Hash scratches a similar itch at home.