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Camp Breakfast: Fennel Potato Sausage Hash

Camp Breakfast: Fennel Potato Sausage Hash

Imagine digging into a savory sausage hash first thing in the morning. With caramelized fennel. And a couple of sunnyside-up eggs for good measure. All of this, right outside your tent.

Fireside Provisions is a camping food company that makes it easy to make mouthwatering meals in the great outdoors. Developed by chefs, their foolproof recipes arrive in a box with pre-prepped ingredients and everything you need to feast at the campground.

This beloved fennel potato sausage hash recipe comes from two of their chef collaborators and the brains behind Fresh Off The Grid, a blog dedicated exclusively to delicious and easy-to-prepare camp meals.

Skip a few steps and get all of your meals covered (including breakfasts like this fennel potato sausage hash) by ordering from Fireside Provisions or make your own! Fireside offers meal packages based on your trip length or a la carte.

Camp Breakfast: Fennel Potato Sausage Hash

Prep Time: 7 minutes Total Time: 20 minutes

Serving Size: 2


  • 1 bulb of fennel
  • 1 medium or 2 small Yukon gold potatoes
  • 6 breakfast sausage links (chicken or pork)
  • 2 tablespoons oil
  • 1/2 teaspoon thyme
  • 1/2 teaspoon salt
  • Optional: 2 eggs

    Equipment Check:

    • Cast iron skillet
    • Knife
    • Cutting board
    • Spatula

    Steps to Success:

    Fennel Potato Sausage Hash

    1. Chop the fennel and potato into ½-inch medium dice.
    2. Heat the oil in a skillet over medium high heat. Add the fennel and potatoes and cook for 10 minutes.
    3. Crumble the sausages into the skillet with the vegetables and add the thyme and salt. Sauté until the sausage is browned and cooked through and the potatoes are tender, about 7 minutes.

    Chef’s tip: We prefer our eggs sunny side up and use a lid for our cast iron skillet in order to pull them off. Once the hash is almost ready, create a well and drop in your eggs. Reduce heat and cover with the lid. It takes about 2-3 minutes to cook the eggs so that the whites are firm, but the yolks are still runny.