Campfire Steak and Egg Skillet With Crispy Potatoes

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 1/2 lb Yukon Gold potatoes, diced 1/2-inch
• 1 lb sirloin steak (about 1-inch thick)
• 4 large eggs
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 tbsp neutral oil (avocado/canola), divided
• 2 tbsp unsalted butter
• 2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 2 tbsp chopped parsley (optional)

Do This

• 1. Heat a 12-inch cast-iron skillet to about 450°F surface temperature; add 2 tbsp oil.
• 2. Sear potatoes with 1 tsp salt; cover and cook 10 minutes, then uncover and crisp 8–10 minutes.
• 3. Stir in onion and bell pepper; cook 4–5 minutes until browned-tender.
• 4. Push veggies/potatoes to the edges; sear steak in center with 1 tbsp oil, 2–3 minutes per side (130–135°F for medium-rare).
• 5. Rest steak 5 minutes; slice, then return to skillet with 2 tbsp butter and spices.
• 6. Make 4 wells; crack in eggs, cover, and cook 3–5 minutes until whites set.
• 7. Finish with pepper and parsley; serve straight from the skillet.

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Why You’ll Love This Recipe

• All-in-one cast iron meal: crispy potatoes, juicy steak, and eggs cooked right on top.
• Works for brunch or dinner: hearty, savory, and satisfying at any hour.
• Campfire-friendly but home-kitchen easy: clear heat cues plus stovetop directions.
• Big flavors, simple ingredients: smoke-kissed seasoning, browned edges, and buttery finish.

Grocery List

• Produce: 1 1/2 lb Yukon Gold potatoes, 1 medium yellow onion, 1 red bell pepper, 1 small bunch parsley (optional)
• Dairy: 2 tbsp unsalted butter, 4 large eggs
• Meat: 1 lb sirloin steak (about 1-inch thick)
• Pantry: neutral oil (avocado/canola), kosher salt, black pepper, smoked paprika, garlic powder

Full Ingredients

For the potato hash base

• Yukon Gold potatoes: 1 1/2 lb (680 g), cut into 1/2-inch dice
• Neutral oil (avocado or canola): 2 tbsp (30 mL)
• Kosher salt: 1 tsp (about 5 g)
• Yellow onion: 1 medium (about 8 oz / 225 g), diced
• Red bell pepper: 1 medium (about 6–7 oz / 180 g), diced

For the steak

• Sirloin steak: 1 lb (454 g), about 1-inch (2.5 cm) thick
• Neutral oil (avocado or canola): 1 tbsp (15 mL)
• Kosher salt: 1 tsp (about 5 g)
• Black pepper: 1/2 tsp

For the eggs and finish

• Unsalted butter: 2 tbsp (28 g)
• Smoked paprika: 1 tsp
• Garlic powder: 1 tsp
• Black pepper: 1/2 tsp (plus more to taste)
• Large eggs: 4
• Chopped parsley (optional): 2 tbsp

Step-by-Step Instructions

Step 1: Set up your heat and tools

Campfire: Build a bed of hot coals and let flames die down. Place a 12-inch cast-iron skillet over a steady coal bed. You’re aiming for about 450°F surface temperature in the skillet (a drop of water should sizzle and dance immediately).

Stovetop option: Heat a 12-inch cast-iron skillet over medium-high for 3–4 minutes until very hot (again, a water drop should sizzle instantly).

Keep a lid handy. If you don’t have a lid that fits your skillet, use a sheet of heavy-duty foil to cover the skillet when instructed.

Step 2: Crisp the diced potatoes

Add 2 tbsp (30 mL) oil to the hot skillet. Carefully add the diced potatoes and sprinkle with 1 tsp kosher salt. Spread them into an even layer and let them sit undisturbed for 2 minutes to start browning.

Cover and cook for 10 minutes, stirring once halfway through, to help the potatoes cook through.
Uncover and continue cooking for 8–10 minutes, stirring every 2–3 minutes, until the potatoes are deeply browned and crisp on multiple sides.

If the skillet looks dry at any point, add 1–2 tsp more oil. If the potatoes are browning too fast, move the skillet slightly off the hottest spot of coals (campfire) or reduce heat to medium (stovetop).

Step 3: Brown the onion and bell pepper

Add the diced onion and diced red bell pepper to the potatoes. Cook, stirring often, for 4–5 minutes until the onion is lightly browned and the peppers are tender-crisp.

Use your spatula to push the potato-veg mixture to the outer edge of the skillet, leaving a clear space in the center for the steak.

Step 4: Sear the steak

Add 1 tbsp (15 mL) oil to the cleared center of the skillet. Pat the steak dry with paper towels, then season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Lay the steak into the hot center and sear for 2–3 minutes per side (don’t move it while it sears). Target internal temperatures:

• Medium-rare: 130–135°F (54–57°C)
• Medium: 140–145°F (60–63°C)

Transfer the steak to a plate and rest for 5 minutes. This keeps it juicy and helps avoid overcooking when you return it to the skillet.

Step 5: Slice the steak and season the skillet

Slice the rested steak into 1/2-inch strips (or bite-size cubes). Add 2 tbsp butter to the skillet and stir it into the potatoes and vegetables.

Sprinkle in 1 tsp smoked paprika and 1 tsp garlic powder, plus 1/2 tsp black pepper. Stir well and taste a potato; add more salt only if needed.

Nestle the sliced steak back into the skillet, distributing it across the top so it warms through without steaming.

Step 6: Cook the eggs right in the skillet

Use a spoon to make 4 small wells in the potato mixture. Crack 1 egg into each well.

Cover the skillet and cook until the whites are set and the yolks are done to your liking:

• Runny yolks: 3–4 minutes
• Soft-set yolks: 4–5 minutes
• Firm yolks: 6–7 minutes

For campfire cooking, you may need to rotate the skillet once during this step for even heat, or briefly move it closer to/away from the coals to maintain a gentle sizzle.

Step 7: Finish, garnish, and serve

Remove from heat. Let the skillet sit for 1 minute (carryover heat finishes the eggs). Sprinkle with 2 tbsp chopped parsley if using, and add a final pinch of black pepper.

Serve straight from the skillet: scoop crispy potatoes and vegetables, top with steak, and add an egg per person.

Pro Tips

• Dry potatoes = crispier potatoes: After dicing, pat the potatoes very dry with a clean towel to reduce steaming.
• Give the skillet time to get properly hot: A fully preheated cast iron surface (around 450°F) is what creates that crunchy, browned crust.
• Don’t overcrowd the steak: Sear it in the center with space around it. If your skillet is smaller than 12 inches, sear the steak first, then cook the potatoes.
• Use a thermometer for perfect doneness: Pull steak at 5°F below your target since it will carry over while resting and warming in the skillet.
• Covering helps eggs cook evenly: A lid (or foil) traps heat so the egg whites set without burning the potato base.

Variations

• Southwest style: Replace bell pepper with 1 cup corn, add 1/2 tsp ground cumin, and finish with 2 tbsp sliced scallions.
• Cheesy camp skillet: Sprinkle 1 cup (4 oz) shredded sharp cheddar over the potatoes right before adding eggs; cover for 1 minute to melt.
• Spicy steak-and-eggs: Add 1/2 tsp crushed red pepper flakes with the paprika and finish with 1 tbsp hot sauce at the table.

Storage & Make-Ahead

For the best texture, eggs are best cooked and eaten right away. If you want to prep ahead, you can dice the potatoes and vegetables up to 24 hours in advance and store them in the refrigerator (keep potatoes submerged in cold water; drain and dry thoroughly before cooking).

Store leftovers (preferably without eggs) in an airtight container for up to 3 days. Reheat in a skillet over medium heat with 1–2 tsp oil for 6–8 minutes, stirring occasionally, until hot and re-crisped. If reheating with eggs, expect the yolks to be firm.

Nutrition (per serving)

Approximate, per serving (1/4 of recipe): 650 calories, 38 g protein, 35 g carbs, 40 g fat, 4 g fiber, 950 mg sodium.