The month of May not only brings flowers and the onset of camping season; it gives us all a chance to take a moment to thank the mothers in our lives.  This year, Mother’s Day falls on Sunday, May 13.  While breakfast in bed is always an option to help these ladies relax, why not capitalize on the lifestyle she loves and serve up a hearty campfire cooked meal?  She’ll appreciate your culinary skills and dining al fresco with her family.  If you’re really looking to impress, try your hand at taking care of the dishes, too!

Campfire Fried Eggs with Potato and Bacon Hash


1 pound baby Yukon Gold potatoes
8 ounces sliced bacon
Course salt and freshly ground pepper
Extra-virgin olive oil
8 large eggs
3 scallions, chopped

Cook potatoes in a large saucepan of boiling water until tender, about 15 minutes. Drain.  Cook bacon in a cast-iron skillet set over a campfire or on a medium-high grill, turning occasionally, until crisp (about 10 minutes). Remove bacon, let cool slightly; crumble.  Add potatoes to skillet; lightly smash each using the back of a spoon and cook until just starting to brown (about 5 minutes).  Season with salt and pepper. Stir crumbled bacon into skillet.  Push hash to one side of skillet.  Working in batches, and adding oil as needed, crack 2 eggs into skillet, season with salt and pepper, and cook until desired.  Stir scallions into hash.  Serve eggs with hash.

Enjoy, and Happy Mother’s day!