Smoky chorizo combines with hearty potatoes and crisp skillet edges in a one-pan camping breakfast cooked over camp heat. This Campfire Chorizo Breakfast Hash is written to work with a single pan on the fire or stove and provides straightforward serving while people pack gear, pour coffee, or get ready for the day.
Why This Recipe Works for Camping
A hash makes sense outdoors because the main work happens in one sturdy pan. Chorizo brings its own seasoning and cooking fat, so the potatoes and vegetables pick up color without needing a long list of extras at the campsite. The texture is easy to manage over coals or a burner: give the potatoes enough contact with the hot skillet, stir when needed, and let the edges brown instead of constantly moving everything around. It also serves easily from the pan, which keeps plates, utensils, and cleanup simpler after breakfast.
Camp Equipment Notes
A cast iron skillet is the most useful piece of gear for this hash because it holds heat well and helps the potatoes brown. Set it over steady coals, a camp grill grate, or a stable burner if you are treating it as a camp stove recipe. Bring a heatproof spatula, a cutting board, and a knife if any chopping will happen at the campsite. If you prep vegetables at home, pack them in a sealed container so they do not soak the rest of the cooler. Keep eggs and chorizo cold until cooking time, and have a small trash bag or lidded container nearby for wrappers and scraps during cleanup.
Storage and Leftovers
Pack raw chorizo and eggs in the cooler, ideally in a spot where they stay well chilled and protected from melting ice. Pre-cut potatoes and peppers can ride in sealed containers, but patting potatoes dry before cooking helps them brown instead of steam. Leftover hash should be cooled quickly, packed into a clean container, and returned to the cooler soon after breakfast. The potatoes will soften as they sit, but leftovers can be reheated in the skillet with a little oil and pressed against the pan to bring back some crispness. Pack out any leftovers you do not plan to eat before breaking camp.
Before You Make Campfire Chorizo Breakfast Hash
How do I keep the potatoes in Campfire Chorizo Breakfast Hash from turning soggy?
Start with dry potatoes and avoid crowding the skillet. If they were parboiled or cut ahead at home, drain and cool them well before packing. At camp, let the skillet get hot before adding them, then give the potatoes time to sit against the pan so they can brown. Too much stirring traps steam and keeps the edges soft.
Can I prep the chorizo and vegetables for Campfire Chorizo Breakfast Hash before the trip?
You can cut peppers and onions ahead and pack them in a sealed container. Keep chorizo in its original package or a leakproof bag in the cooler until breakfast. If you want less work at camp, portion seasonings and toppings at home, but wait to cook the chorizo and eggs until you are ready to serve so the hash has better texture and heat.
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.