There’s something about a cast iron skillet set over steady campfire coals that makes breakfast feel earned. Campfire Chorizo Breakfast Hash starts with that first hit of smoky chorizo sizzling in the pan, sending up a warm, paprika-rich aroma that cuts through the chill of a trailhead morning. As the fat renders, it turns into a ready-made seasoning—exactly what you want when you’re cooking outside and every step needs to pull its weight.
Potatoes go in next, finding their way to crisp edges and soft centers as they soak up all that spicy goodness. Bell peppers add a little sweetness and color, and the whole skillet becomes a mix of crackle, steam, and char-kissed bites. If you’re camping with friends, this is the kind of breakfast that draws people in from tents one by one, mugs of coffee in hand, waiting for “just one taste.”
One of the best parts: it’s a true one-pan campfire cooking setup. Prep the potatoes and peppers at home, pack the chorizo and eggs in the cooler, and you’ve got a hearty Mexican-leaning breakfast that comes together fast with minimal cleanup—leaving more time to break camp and get moving.
Campfire Chorizo Breakfast Hash
Equipment
- Cast iron skillet
- long-handled spatula
- Knife
- Cutting board
Ingredients
- 8 oz chorizo sausage uncooked, casing removed
- 2 cups red potatoes diced small
- 1 small yellow onion diced
- 1 bell pepper diced, any color
- 1 tbsp olive oil
- 4 eggs large
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh cilantro chopped, for garnish
Instructions
- Heat a campfire and allow coals to form for even heat.
- Place a cast iron skillet over medium campfire heat. Add olive oil, then potatoes. Cook, stirring occasionally, for 8 minutes until just tender.
- Add onion and bell pepper. Sauté until softened, about 4 minutes.
- Crumble chorizo into the skillet. Stir and cook until browned and cooked through, about 6 minutes.
- Sprinkle in paprika, salt, and black pepper. Mix thoroughly.
- Make 4 wells in the hash and crack an egg into each.
- Cover skillet loosely with foil and cook until eggs are set to your liking, usually 5–7 minutes.
- Remove from heat, sprinkle with cilantro, and serve hot straight from the skillet.