These home fries are made in a cast iron skillet and are perfect for breakfasts around a campfire or grill. If you don’t have mushrooms on hand, you can swap out for any other veggies you brought with you. If you have time, microwaving the potatoes for five minutes (a great hack if you want to do before you leave on your camping trip!) will help cut down on cook time.

Note:
Pre-cooking the potatoes ensures they cook evenly (without the outside becoming overcooked before the inside is cooked!)

Prep
10 mins
Cook
30 mins
Serves
6
Ingredients
9
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Equipment

  • Large cast iron skillet

Ingredients

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  • 1.5 lbs Little Fingerlings™ Little Potatoes, halved lengthwise
  • 2 Tbsp bacon grease, plus more if necessary
  • 8 oz button mushrooms, sliced
  • (To taste) salt and pepper
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 red bell pepper, chopped small
  • (For garnish) dried parsley
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Instructions

  • Step 1

    Place potatoes into a microwave-safe dish and heat for five minutes, or until fork tender.

  • Step 2

    In a large cast iron pan, heat one tablespoon bacon grease over medium-high heat. Once hot, add mushrooms and cook for three minutes. Add potatoes.

  • Step 3

    Cook for five minutes, stirring frequently. Add other tablespoon of bacon grease along with salt, pepper, paprika, garlic powder, and dried oregano.

  • Step 4

    Continue cooking for another 10 to 15 minutes, or until potatoes are golden brown to your liking! If needed, add more bacon grease as you toss the potatoes (need to be tossed more often near the end to prevent burning.) In the last few minutes of cooking, stir in red peppers.

  • Step 5

    Garnish with dried parsley if desired!