Campfire Recipe: Sweet Potato + Pork Sausage Breakfast Hash

Our friend Madison over at Nourish & Namasté created this amazingly simple and delicious recipe that has become a staple in our campsite cooking. Read on for instructions on how to make this for your next campfire meal.

SWEET POTATO + PORK SAUSAGE BREAKFAST HASH (serves 2-3 people)

There is nothing like waking up to the sunrise on a camping trip, rolling out of your sleeping bag, unzipping the door of your tent, stretching your arms so high all while breathing in the fresh, crisp mountain air + soaking up the wild sounds around you. #amiright?

Just like any inspiring trip, you’ll want a hearty breakfast of champions to fuel the day of adventure that awaits you around every corner.

Two of the three AOco founders, John Robin + my husband Zach, request I pre-make this breakfast hash for their camping trip to Big Bend National Park every November. Yeah, it’s that good.

This Sweet Potato + Pork Sausage Breakfast Hash is a great recipe to make ahead, pack + reheat for your next camping adventure, or you can easily cook it up on-site from scratch in a few simple steps.

INGREDIENTS

  • 2 lb pastured pork breakfast sausage

  • 1 large sweet potato, peeled + cubed

  • 1 medium yellow onion, chopped

  • 1 tsp chili powder

  • ½ tsp cumin

  • ½ tsp garlic powder

  • ½ tsp oregano

  • ½ tsp cinnamon

  • ¼ tsp cayenne pepper

  • 2-3 eggs (optional)

INSTRUCTIONS

In a cast iron skillet, brown pork sausage + onions together over medium heat. Once sausage is cooked through, add in chopped sweet potato + spices. Toss in pan until spices are evenly distributed, turn heat to medium/low, and cover with lid. Stir frequently until sweet potatoes are fork tender. Crack eggs into pan and cover with lid, checking often until eggs are cooked to desired consistency. Serve with a side of wilted greens + sauerkraut and enjoy!

NOTES:

Recipe can easily be doubled for a large crowd!

  • If making at your campsite:

    • Pre-measure your spices + toss them into a ziploc bag or small container to make it even easier for transportation.

    • Pre-chop your sweet potato, store covered with water in an air-tight container that can be easily reused to hold any leftover hash.

    • You can pre-chop your onion + pack it, too!

MEET MADISON

Madison Luikens is a West Texas native who loves real food + good community. As a Nutritional Therapist + #girlboss behind the blog Nourish & Namasté, most days you can find Madison in her kitchen cooking (read: eating), behind the lens of her camera, or spending time with her two furbabies and husband + AOco co-founder, Zach. Madison hopes to uplift, encourage + inspire others to love themselves through real food nutrition, mindfulness practice and a whole lot of good tunes. Connect with Madison over on Instagram, and say hi! She loves meeting new people.