Pinnacles Scramble

I found the most wonderful cookbook recently. It is (of course) The Great Outdoors Cookbook by Sunset. This recipe is almost directly from it.

Sunset, if you’re reading this, we’re onto you. We know you’re digging into our brains and stealing all our ideas and then taking fabulous photos for your cookbooks and magazines. It’s nice to know that we at least have ESP with the right kind of people. And that the recipes that you’re choosing are all phenomenal.


This may seem slightly basic, but that’s the beauty. It is. Camping food shouldn’t be difficult. It should be hearty, and flavorful, and cooked all in one pot, preferably over the campfire.This one is also easily customizable. Adjust the spiciness of the potatoes, switch out eggs for tofu, add any kind of toppings that you want. If there are leftovers (good luck with that), make potato tacos for lunch.

Are you planning some serious glamping trips coming up? Where are you going?

Pinnacles Scramble


6-8 servings

Prep Time / Cook Time


Activity Guide

Car Camping


  • 3 pounds small potatoes
  • 1 7-ounce can chipotle chiles in adobo
  • 3 tablespoons olive oil
  • 1 poblano chile
  • 4 scallions sliced
  • salt and pepper, to taste
  • 2 tablespoons butter
  • 10-14 eggs (optional: swap a few eggs for tofu to meet your guests’ needs)
  • 1 cup shredded cheddar cheese
  • 4 green onions, sliced
  • Fixins: cilantro, sour cream, salsa, corn tortillas


  • Cutting board
  • Grater
  • Knife
  • Large bowl
  • Spatula
  • 2 Sheet pans
  • Large skillet or dutch oven


At Home

  1. Finely chop or puree chipotles in adobo sauce. We used the whole can for this many potatoes, but it will be spicy. The spiciness will be toned down by the scramble later.
  2. Chop potatoes into pieces about one inch thick. Coat the potatoes in olive oil and chipotles, and spread out across two sheet pans. Place the whole poblano chile on one of the pans.
  3. Roast potatoes and chile at 475 degrees, until brown and tender, about 20-25 minutes, stirring occasionally.
  4. Chop the poblano chile and mix in with potatoes. Remove seeds if you’d like to reduce the spiciness. Cool, and transfer to a reusable container for transport.

At Camp

  1. Scramble eggs in a bowl or jar.
  2. Place a skillet over medium heat, and add butter. Add potatoes to the butter, and pour eggs over them. Scramble all together until eggs are cooked. This may require a few rounds, or an extra pan. A dutch oven would also work if you’re making this on the campfire. Add cheese and green onions.
  3. Heat tortillas over a direct flame, and keep warm in a kitchen towel or tortilla warmer. Serve with accoutrements.

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