Kestin's Corner - We're more than a brand, we're a family.

Servings: 4
Prep Time: 10 minutes
Cook Time: 25-30 minutes

There’s nothing like the smell of bacon cooking over a campfire, and this all-in-one breakfast skillet is one you HAVE to make on your next camping trip. {Though just between us, you could totally cook it at home on your stove-top, too.}


  • 6 slices Hempler's Peppered Bacon, chopped into bite-sized pieces
  • 2 cups red potatoes, cut into 1/2-inch cubes (about 3-4 red potatoes); leave the skin on
  • 1/2 white or yellow onion, chopped
  • 6 eggs
  • 1/2 cup shredded cheddar cheese
  • 1 green onion, chopped (for garnish, if desired)
  • fresh salsa
  • salt & pepper


Heat a cast-iron skillet over medium-high flame. Add bacon and cook until crisp. Remove bacon pieces from the skillet and set aside, leaving the rendered fat in the skillet.

Add the white onion and potatoes to the skillet. Saute for 2-3 minutes. Cover with lid or heavy duty aluminum foil and allow to cook for about 12 minutes, until the potatoes start to develop a crust and are tender. Stir 1-2 times during the cooking process for even cooking.

Whisk the eggs together and season lightly with salt & pepper. When the potatoes are done, pour the eggs into the pan and gently stir to combine the ingredients. Replace lid (or aluminum foil) and cook for 3-4 minutes until the eggs are set. If you have trouble maintaining enough heat for the top of the eggs to set, you can stir & scramble the eggs in the skillet or place it under a broiler for about 2 minutes.

Top with cheese, green onion, and salsa.


Servings: 4
Prep Time: 10 minutes
Cook Time: 25-30 minutes