I’m excited to collaborate with Alite Designs' Outside 101 on recipes that are perfect for this summer’s camping season.
To showcase one of the many ways I like to make my camp breakfast anything less than basic, but easy at the same time, I brought my ‘Not-So-Basic Sweet Potato Breakfast Hash’ to life. If there’s one thing I can tell people about eating a well-balanced breakfast, it’s to make it easy, but more importantly enjoyable! You won’t be enticed to eat something if it feels like a chore.
Can you tell that my #1 tip for spicing up breakfast is to be bold and to add color?
I consistently have more of a savory palate, but every now and then I crave something sweet. This is my “sweet” take on the classic breakfast potato hash. It features spicy Indonesian flavors and is a unique and delicious way to start your day.
When cooking at camp, I love adding some cultural flare, just as I do in my kitchen. So I found some Indonesian inspiration by using sambal bajak. Sambal bajak is basically an Indonesian condiment. It’s made with chilies and salt and is accompanied by spices like palm sugar, lemongrass and tamarind, then blended together in hot oil. Can you say YUM?!
If sambal bajak isn’t available to you, you can also use sambal oelek or sriracha. Basically any fiery chili sauce will do, but sambal bajak does round out the hash's flavors the most! Hint: You can easily find the spice paste on Amazon.
Another way to make camp breakfast easier is to do your homework! We all learned growing up that coming to class prepared sets you up for success, right? This can absolutely be applied to your camp cooking as well.
Buying your veggies pre-cut saves so much time and takes the prep right out of the equation. Sometimes buying pre-cut veggies can be expensive, so another alternative is to chop and slice them before your trip and then pack them in your cooler, ready-to-go. You’ll for sure be set up for success in your camp kitchen!
The variety of veggies in this dish are packed with vitamins and minerals that taste good and are even better for you! This is why sweet potatoes and kale are two of my favorite ‘superfoods.
Sweet potatoes, one of the most nutrient dense foods on the planet, are filled with antioxidants that promote anti-inflammation while kale is filled with vitamin B, which is key for brain development. The sausage and eggs add the protein as well as a healthy fat boost, which will keep you full and energized.
Long story short, these ingredients compliment each other so well and will make a colorful and hearty meal that is guaranteed to leave you satisfied.
Pro tip: don’t overcrowd the pan when cooking, or the potatoes and sausage won’t brown evenly. Either use a large skillet or pan to cook them in a separate batches!
Not-So-Basic Sweet Potato Hash
Time: 35 Minutes
Kosher salt and freshly ground black pepper
1 lb sweet potato, peeled and cut into ¼-inch cubes
Extra virgin olive oil
1 chicken apple sausage link, cut into ¼ inch pieces
3 cloves garlic, minced
1 large shallot, sliced
1 small jalapeno pepper, diced
1 small green bell pepper, cut into ½-inch dice
1 small red bell pepper, cut into ½-inch dice
1 cup kale leaves, ribs removed, chopped
1 tbsp chopped thyme
1 tbsp sambal bajak or oelek
1 tbsp paprika
Bring a large saucepan of lightly salted water to a boil over high heat. Add potatoes and cook until just tender, about 5 minutes. Drain. Heat 2 tbsp olive oil in an extra large skillet over medium heat.
Add sausage and sweet potatoes in an even layer, and cook on one side until they begin to brown, about 5 minutes.
Season with ½ tsp kosher salt and freshly ground black pepper. Cook in batches, adding additional olive oil, to avoid overcrowding if necessary.
Stir in garlic and sauté until fragrant, about 30 seconds.
Add shallots, jalapeños, bell peppers, kale, and thyme, and cook, stirring occasionally, until the potatoes and sausage are browned on all sides, about 10 more minutes.
Season hash with salt and pepper to taste. Stir in sambal bajak and paprika and cook for about 2 minutes, until well combined. Remove from heat and keep warm.
Add enough olive oil to coat the bottom of a large frying pan and heat oil over medium-low heat. Crack about 4 eggs into the pan at a time, spooning oil over the whites. Fry until the whites are firm, but the yolks are still runny.
Serve hash on plates and garnish with a fried egg!
Enjoy your ‘Not-So-Basic Breakfast Hash’ :)
If you loved this recipe, you will also love my Alite Outdoor 101 recipes for: Cajun Shrimp with Sausage, Corn, and Summer Vegetables, Rotisserie Chicken Salad with Avocado and Honey Mustard Vinaigrette, and Chipotle-Spiced Bean Tacos!