Griddle coal-baked potatoes with crisp potatoes, built for a hungry table after a long day out.
Prep 20 min · Cook 17 min
Set a cast-iron skillet over the coals or a burner and render the bacon until crisp, then set it aside.
Cook the coal-baked potatoes in the hot fat, letting the potatoes and onion catch a deep, crisp edge.
Season as you go and toss now and then so everything browns evenly over the fire.
Make a well, crack in the eggs if using, and cover until just set.
Serve with crisp potatoes straight from the pan.
Campfire & Cast Iron
Members
Honest camp skillet steak and camp toast, done the way the camp likes it.
Campfire & Cast Iron
Members
A camp plate: camp skillet steak with crisp potatoes, cooked with a close eye and a hot pan.
Campfire & Cast Iron
Free
Foil-packet fish and fried eggs -- seared with a hard crust and rested before the knife.
Campfire & Cast Iron
Members
Slow and simple venison hash with smoky bacon, full of deep, wood-smoke flavor.