When you think of comfort food aren’t warm, cheesy potatoes at the top of the list? I’m thinking creamy scalloped potatoes, billowing clouds of mashed potatoes with melted butter, roasted wedges with rosemary, a rustic shepherd’s pie or steaming stew of nourishing root vegetables – this is what warms your body and soul and casts the chill from a winters night. Even in the summer, the humble potato graces our picnic tables and soothes our carb cravings with homey potato salads, grilled bakers, and hobo packets. And what leisurely weekend breakfast or brunch would be complete without a side of country hash or crispy hash browns?
This recipe has all the comfort and nutrition of potatoes, with little of the guilt that comes with the mega calories often associated with potatoes – not because of the poor potato, but because of what we load it with. Bursting with earthy flavor of mushrooms, a hint of heat, and a sprinkle of bacon goodness, I’m proud to have developed this heart healthy dish for the Idaho Potato Commission for Father’s Day. Using just one skillet, it’s an ideal meal for campfire cooking or a weekend breakfast for your man and, the ever versatile cast iron skillet, moves easily from stove to table and offers a rustic presentation for a family brunch gathering as well.
Campfire Red Potato Hash takes me back to Julys spent in the clear, cool air of the Adirondack mountains in upstate New York. Wiling away in the wilderness, no internet, no T.V., no cell phone reception – just hiking, swimming, canoeing, sitting on the dock, Bloody Mary’s, early dawn crackling fires, the ringing of the dinner bell beckoning us to the next meal. Every summer, Don looked forward to the two-week respite in the woods and spending time with his daughters in the rough-hewn, hand-built cabin called Longview – a tradition that spanned 20 plus years and survived the thousands of miles that separated them after his move to California.
Campfire Red Potato Hash
Part Tortilla Española, part Woodsman Hash, this recipe is reminiscent of lunches prepared by the camp staff in huge cast iron skillets over an open fire. After an invigorating hike in the cool mountain air, the aroma of potatoes and onions had us circling the fire, willing them to crisp, tender doneness.
Ingredients:
• 5 medium-sized Idaho® Ruby (red-skin) potatoes, thinly sliced*
• 2 tablespoon butter, divided use
• 2 tablespoon olive oil, divided use
• 1 teaspoon sweet smoked paprika
• 8 ounce package crimini or Baby Bella mushrooms
• 2 ounces chopped pancetta or bacon (2 slices)
• 1 jalapeño (optional)
• 1 red cherry pepper (optional)
• 3 large eggs, lightly beaten
• 1 cup half and half
Directions:
1. Preheat oven to 400°F. Melt one at tablespoon butter with one tablespoon olive oil in cast iron skillet by placing in the oven. Using a mandolin slice the potatoes into 1/8 inch slices. Toss the potatoes with the butter/olive oil mixture to coat. Return to oven. Bake ten minutes, then stir the potatoes and bake for ten more minutes. Remove from oven.
2. While the potatoes are baking, slice the onions using the mandolin, or a knife if you prefer.Heat one tablespoon olive oil and one tablespoon butter in a skillet over medium heat. Add onions and cook for two minutes until softened and translucent. Using a slotted spoon, remove from skillet and set aside.
3. Add pancetta to skillet and cook for about 3 minutes until nicely browned. Remove pancetta to the dish with the onions. Add the mushrooms to the skillet, sprinkle with paprika and cook with the rendered fat until the mushrooms are browned and moisture from the mushrooms has cooked off. About 5 minutes. Stir in the jalapeño and red cherry pepper (if using) and cook another minute. The paprika becomes fragrant and gives the mushrooms an appealing color.
4. Crack the eggs into a 2-cup glass measuring cup. Add half and half until the mixture measure equals 1- 1/2 cups.
5. Add the onions and pancetta to the mushrooms and mix together so ingredients are evenly distributed. Pour the egg mixture over the potatoes. Add the mushroom and onion mixture, distribute evenly on top. Return to oven and bake for 15 minutes. Remove and check for doneness – if eggs are still runny, return to oven and cook until eggs are set.
Yield: 4 servings
*Time Saving Tip: It’s not necessary to peel red potatoes – the skin is tender and adds color to the dish. Potatoes, with the skin, are very low in saturated fat, cholesterol and sodium. It is also a good source of Vitamin B6 and Potassium, and a very good source of fiber.
Enjoy! I’m excited to be part of the Idaho Potatoes Blog Squad where my Red Idaho® Potato Hash is the featured recipe for Father’s Day – take a minute to check out other delicious recipes using America’s favorite vegetable on the Idaho Potato website 
Happy Father’s Day!
I love a skillet meal, this looks hearty & delicious for Father’s Day or just a summer morning at the cabin.
This is for me! I love potato dish (I love potatoes so much that I would look like one someday…!), and I’ve never made hash like this! I have everything but jalapeno and red cherry powder (wow never heard of it) – going to make it real soon!
You would make a beautiful potato, Nami
It’s a red cherry pepper – they are tiny, round, peppers – you can substitute red bell pepper if you can’t find them (we grow them in our garden).
We would gladly start our father’s day with this hearty breakfast! I love cooking with my cast iron skillet and not just cakes,lol! We will be watching the US Open on Father’s Day so I will need to keep the ‘good eats’ coming out of the kitchen on that ‘very special’ day
Love that the whole meal is in a skillet! I use my cast iron skillet often and now I have a wonderful new recipe, compliments of you to make in it. Hubby would adore this! Looks like a great trip you took = great photos!
A great comfort food. Need to get a cast iron skillet.
Comfort food to the max huh? This looks great Priscilla!
Wow, that cabin is gorgeous! Reminds me of the cottages in Ontario. Definitely my kind of roughing it. Great dish, this campfire hash.
What a great potato dish. Perfect for camping, or hanging out with Dad this weekend!
Defiantly my kind of dish, but I will include my hubby too!:)) Great recipe and wonderful photos!
Wishing you wonderful weekend!
This is my kind of meal all in one skillet and so rustic looking it makes me want to head out and go camping. Beautiful photos of the cabin and lake sounds so peaceful and calm just perfect.Have a wonderful weekend!
For a carbaholic like me this looks fantastic! Do I really have to share!? Okay, only because it’s Father’s Day.
This is the meal for husband. He eats potatoes like there’s no tomorrow. He will love this. Thank you for sharing and have a wonderful weekend!
I love cooking with one skillet – especially when they are cast iron! Food turns out delicious plus clean-up is a breeze! Your hash looks awesome! It is a perfect camping / cottage food!
I hardly ever have breakfast or brunch but when I do, potatoes are such a treat. Your potato has all the right flavors going on and as it’s just past 8 am now, I’m really disappointed that my cast iron skillet is empty. Would love to eat this now.
Love the pictures and congrats on your feature, Priscilla.
Wow this is some campfire hash recipe! This is fabulous with all the exciting flavors you’ve added. And yes, this is so homey. Happy Father’s Day and Happy Potato Cooking! Look’s like fun!
Congratulations on being featured for this wonderful and delicious recipe. We’re carb-aholic around here and potatoes are always in my pantry.
What a gorgeous spot that is…will have to make sure to visit
And this dish is so delightful…a perfect comfort dish!