Griddle Breakfast on a Collapsible Grill
Bacon, eggs and potatoes on a carbon steel griddle plate over charcoal: a camp breakfast plan for a flat pack grill.
A griddle plate makes a collapsible grill a breakfast machine. Bacon first, then potatoes in the drippings, then eggs.
Ingredients
- 6 slices bacon
- 2 medium potatoes, diced small and parboiled (or 2 cups frozen diced hash browns)
- ½ onion, diced
- 4–6 eggs
- Salt, pepper
- Tortillas or toast (optional)
Method
- Light about half a chimney. Spread coals mostly under the griddle, a thinner layer under one end.
- Preheat the griddle and lay the bacon on the cooler area. Cook, turning, until crisp. Set aside.
- Push the drippings to the center. Add potatoes and onion; cook 10 to 15 minutes, turning occasionally, until crisp. Season.
- Move potatoes aside. Add a little oil and crack the eggs onto the cooler part of the plate. Cook until whites and yolks are firm (or to 160°F for scrambled).
- Warm tortillas on the grate side, wrap it all up.
Tips
- Parboiling potatoes at home cuts griddle time in half.
- Keep the eggs on the cooler end to avoid scorching.
Safe internal temperatures
Check the thickest part with an instant-read thermometer, away from bone. These are USDA minimum safe temperatures; tougher cuts like brisket and ribs are cooked well past them for tenderness.
| Food | Minimum internal temperature |
|---|---|
| Beef, pork, lamb and veal steaks, chops and roasts | 145°F, then rest 3 minutes |
| Ground beef, pork, lamb and veal (burgers, fresh sausage) | 160°F |
| Chicken and turkey, whole, pieces or ground | 165°F |
| Fish and shellfish | 145°F, or flesh opaque and flakes with a fork |
| Egg dishes | 160°F; cook eggs until yolks and whites are firm |
| Precooked sausage, hot dogs and leftovers | Reheat to 165°F |
Cooking notes for a collapsible grill
A collapsible grill puts food close to the coals, so things brown faster than on a tall backyard cooker. Pat food dry, oil the food rather than the grate when you can, and leave it alone until it releases. Keep a clean platter for cooked food, separate from the one that carried raw meat. And cook to temperature, not time: wind, charcoal type and how full the grill is all change the clock.
Taking this cook on the road
- Prep and marinate at home; pack in sealed containers in cook order.
- Raw meat sealed at the bottom of a cold cooler (40°F or below).
- Bring two sets of tongs, a thermometer, soap and water.
- Pack a lidded metal can for ash and follow the site's rules.