July 21, 2021

Campground Pan-Fried Walleye, Potatoes and Salami Breakfast Hash

Pan Fried Walleye and Salad with Corn on the Cob

Here are a few recipes we cooked on our most recent van trip to True North Basecamp in Crosby, Minnesota, where we mountain biked and paddled the Cuyuna Regional Trails. We really enjoyed exploring Crosby, and I wrote more about the town and some suggestions for your trip in my guide to Crosby and True North Basecamp. Today, I have some of my favorite campground recipes, including pan-fried walleye with potatoes, and a salami breakfast hash.

Pan-Fried Walleye

Campground Recipes

Pan fried walleye with salad and corn on the cob

Campground Pan-Fried Walleye and Potatoes


  • 2 pieces fish (cut large filets in half for easier handling)
  • Fish seasoning
  • 1/4 c flour
  • 1/4 c yellow cornmeal
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1 tsp Old Bay seasoning
  • 1 Tbsp vegetable oil
  • 1 Russett potato
  • 1 tsp salt
  • 1/2 tsp cracked black pepper


For the Walleye

  1. Heat your oil in a cast iron pan on the grill or your stove.
  2. In a Ziploc bag, combine seasoning with the fish.
  3. Shake in a bag.
  4. Fry the fish pieces in batches until golden brown, about 3 minutes aside.
  5. Sprinkle with kosher salt and serve.

For the Potatoes

  1. Start stovetop or campfire grill
  2. Pour vegetable oil into 12- inch cast iron skillet
  3. Slice potatoes into ¼ inch slices.
  4. Toss the potato with oil, salt, and pepper and mix well.
  5. Carefully place potatoes in the skillet on the grill (they spatter) and move the pan to the medium heat side of the grill.
  6. Stir every 5 minutes or so and occasionally rotate the pan between the hot and medium sides.
  7. Potatoes will fry for about 30 minutes and should be nicely brown and fork-tender with plenty of crispy edges and bits.

Bonus Recipe: Dry Salami Breakfast Hash


  • 2 Tbsp cooking oil
  • 1 medium onion, finely chopped
  • 1 Russet potato, cut into one-inch cubes
  • 1 cup dried salami diced into 1/2 inch cubes
  • Salt and pepper
  • All-purpose seasoning


  1. Heat cooking oil.
  2. Add the potatoes to the pan. Cook, frequently stirring, for 10 minutes. Add the Salami pieces to the pan with the potatoes and cook 10-15 minutes more until brown and crisp. Finish with
  3. Salt and pepper and add hot sauce if you like. You can serve a fried egg cooked in butter right on top of the hash.

Check out all my recipes here.

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