I look forward to the change in season because it means cozy favorites like roasted butternut squash aromatically wafting from the oven or stove. In this recipe, I’ve combined some of my favorite root veggies to make one of the easiest and most satisfying meals known to man: a breakfast hash.

If you’re looking for a quick-prep and clean up, with a hard-to-muddle method, (ahem, and you aren’t much of a morning person) then this breezy cast iron skillet dish has your name written all over it. Chop up all of your ingredients ahead of time and store in airtight containers – it speeds up the process and makes for an easy cook and clean up, especially when you find yourself scrambling to get a jump on the day from your campsite in the early morning hours.

This recipe is customizable, but we chose to go heavy on the butternut squash (our favorite seasonal pick) and light on the heirloom potatoes. We also subbed in turkey bacon for the real thing. This dish has the potential to serve up to three or four people, just bump up the measurements below accordingly, and be sure to bring enough eggs to accommodate your entire brood.

Winter Harvest Hash

camp cooking winter harvest hash

8 ingredients
10-minute prep
20-minute cook time

Gear used in this video:
Lodge Cast Iron Skillet – 12 in.
GSI Outdoors Pinnacle Camper Cookset
Barebones Path Finder Cooler
Light My Fire Meal Kit 2.0


– 3 tbsp olive oil

– 1 cup cubed butternut squash

– 1 bundle heirloom potatoes

– 1/2 onion, diced

– 1 Bell pepper, diced

– 1 bunch de-stemmed kale

– 2 strips diced turkey bacon

– 2 eggs

– 1 cup feta cheese


– Turn grill on medium heat.

– Add olive oil to cast iron skillet.

– Add pre-diced heirloom potatoes and butternut squash to pan.

– Add pre-diced onion and bell pepper to pan.

– Salt and pepper, seasoned to taste.

– Cover and let cook 5-7 minutes.

– Add pre-diced turkey bacon.

– Cover and let cook 5-7 minutes.

– Add kale to pan.

– Cover and let cook, about 5 minutes.

– Cook until potato and squash are completely done, stirring occasionally.

– Create wells in veggies and crack eggs in wells.

– Cover skillet and turn down grill to low heat.

– Let eggs cook until done to personal liking (keeping in mind eggs will continue to cook, even after you remove the skillet from the grill).

– Sprinkle feta cheese over top and serve with your favorite sides. Enjoy!

More Camp Cooking recipes from ASN

Camp Cooking: Cast Iron Skillet Rosemary Chicken

Camp Cooking: One-Pot Pesto and Pistachio Pasta

Camp Cooking: Dutch Oven Nachos