Sauté the onions in bacon fat. If you do not have bacon fat in the house and don’t want to cook bacon to render some fat, you can just use vegetable oil.
Once the onions are slightly golden in color, add the ground beef and season to taste with salt and pepper. Cook until the meat is cooked through and is no longer pink.
Remove the meat and onions to a plate and cover with foil to keep warm.
Add the rest of the ingredients along with salt and pepper to taste, and simmer until the vegetables are cooked to your liking. This could take anywhere from five to twenty minutes, depending upon your taste.
Add the meat and onions back to the pan and stir well to combine.
At this point, you have a couple of options. The original recipe states to bake the mixture at 350°F for an hour. You can certainly do this, but if you really are making this on a camping trip, I’m pretty sure you didn’t bring your oven. In this case, or even to make at home, let the hash cook undisturbed in the pan for a few minutes. You should hear a gentle hissing sound. If the hissing turns to crackling and popping and it begins to smoke, remove the skillet from the fire/stove top. Try to keep the heat even and moderate. This is when a heavy duty cast iron pan comes in handy.
With a heat-safe spatula, gently lift up the edges of the hash. You’re looking to see if a golden-brown crust has formed on the hash. If it has, and the hash is getting crispy on the bottom, cut the hash into fourths with your spatula and gently flip each quarter. Don’t worry if everything doesn’t hold together. This is not an exact science. Once you have the hash flipped, continue to cook until crispy on the second side.
If you’d like, grate some cheese over the top before serving. You could also try serving an over easy fried egg on top for a hearty camping breakfast.