Potato Chip Hash

A black camp plate with a serving of potato chip hash.

Possibly one of the best examples of making simple food while camping, potato chip hash uses plain chips as the potato component. The flavor is boosted by adding onions, garlic, chili paste, and other spices.

Eggs are cracked into the potato chip mixture, then cooked to bind everything together. Adding a lid does help it cook more evenly. Finally, the whole dish is sprinkled with fresh cilantro and green onions.

Hash is a common and popular breakfast dish, often using shredded potatoes or squash, sausage or bacon, and spices. This particular recipe, with a potato chip shortcut, is one that you probably haven’t seen before but is definitely worth trying at least once.

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An egg being cracked into a prepared potato chip hash in a skillet.
Make a small dent into the potato chip hash to place the eggs.
A close-up of the egg in the potato chip hash garnished with diced cilantro and slice green onion.
Once the egg is cooked to your preferred doneness, serve garnished with cilantro and green onion.
Potato chips being stirred in a skillet with a wooden spoon.
Carefully stir or fold the chips with the onion and curry paste to avoid excessive breakage.
Three raw eggs in the potato chip hash in the skillet.
Once the eggs are in they can be cooked over a gentle heat or with a lid added.
A black camp plate with a serving of potato chip hash.
This is a surprisingly tasty dish made out of basic ingredients, perfect for camping.

Potato Chip Hash Recipe

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A black camp plate with a serving of potato chip hash.
Possibly one of the best examples of making simple food while camping, potato chip hash uses plain chips as the potato component.
Preparation 10 minutes
Cook 10 minutes
Ready in 20 minutes
Servings 4 Servings
CourseBreakfast
InfluenceGlobal
DifficultySeasoned
MethodSauté

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion, diced
  • 1 tablespoon Thai green chili paste
  • 1 large bag chips, plain or flavored
  • 4 eggs
  • 1 tablespoon chopped cilantro (coriander)
  • 1 green onion (spring onion), thinly sliced

Equipment

  • skillet

Directions

  • Heat the olive oil and butter in a skillet, then cook the diced onions until transparent.
  • Add the Thai green chili paste and stir.
  • Add the large bag of chips and combine well.
  • Make four craters into the chip mixture then crack the eggs and cook until the whites are just firm, or until your preferred doneness. If you add a lid it helps to create a more even cook on the eggs.
  • Sprinkle with diced cilantro and sliced spring onions to serve.

Nutritional Information

Sodium: 387mgCalcium: 47mgVitamin C: 16mgVitamin A: 370IUSugar: 2gFiber: 2gPotassium: 806mgCholesterol: 171mgCalories: 437kcalTrans Fat: 1gMonounsaturated Fat: 16gPolyunsaturated Fat: 6gSaturated Fat: 6gFat: 30gProtein: 10gCarbohydrates: 35gIron: 2mg

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About Scott Stevens

Scott doesn’t do competitions, doesn’t write books, make YouTube videos, or have any other grand claim to outdoor cooking fame. He simply loves to be outdoors where he cooks and eats great food.

Learn more about Scott Stevens
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