If you’re looking to add a delicious side dish to your camping menu, don’t miss this incredible sweet potato hash. This amazing camping recipe can be made in a single cast-iron skillet over your campfire, which makes it perfect for easy cleanup. Get the full recipe below.
Ingredients
Recipe adapted from one on ThePioneerWoman.com
- 4 slices thick-cut bacon
- 1 Polish kielbasa sausage
- 6 scallions
- 2 lb. sweet potato
- 1 red bell pepper
- 1 1/2 tsp. kosher salt
- 1 1/2 tsp. paprika
- 1 tsp. cumin
- 1/4 tsp. garlic powder
Instructions:
- Wash and dry all your produce.
- Over your campfire, heat your cast-iron skillet over medium heat until it sizzles when water is sprinkled on the surface.
- Carefully chop your bacon into bite-size pieces and slice the sausage into coins.
- Add the bacon and sausage to your skillet and cook over medium-high heat until browned.
- While your meat is cooking, which should take a round 8 to 10 minutes, peel and chop your sweet potatoes into 3/4 inch pieces, thinly slice the scallions, and separate the whites from the greens. Seed and cut the pepper into bite-size pieces.
- Once the meat is properly browned, use a slotted spoon to remove it from the pan, making sure to leave the drippings behind. Set the sausage and bacon on a paper towel to drain.
- Add these sweet potatoes and bell peppers, along with the scallion whites, to the skillet. Sauté in the bacon grease until fragrant and beginning to soften, which should take around 10 minutes.
- Once the vegetables are cooked, stir in half a cup of water, salt, paprika, cumin, and garlic powder. Then cover the cast iron skillet and cook for another 8 to 12 minutes, stirring occasionally until the potatoes are just tender.
- Uncover the skillet and cook until all of the liquid has evaporated, stirring occasionally, then add in the remaining bacon and sausage and top with the scallion greens for serving.
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