By the time the sun drops behind the trees and the fire settles into a steady bed of coals, I’m usually craving something hearty that doesn’t require a pile of dishes. Campfire Sweet Potato & Sausage Hash is exactly that kind of meal—built for cast iron and cooked right over the flames, with the kind of browned edges and smoky aroma you can only get outdoors.
The trick is letting the sweet potatoes sit long enough to caramelize in the skillet before you start stirring. They go a little crisp on the outside, soft and buttery in the middle, and they soak up all those savory drippings from the smoked sausage. Add bell peppers and onions and the whole pan turns into a colorful, slightly sweet, peppery mix that tastes like comfort food after a long hike.
This is campfire cooking at its most practical: one skillet, simple prep, and easy cleanup—especially if you line up your ingredients in a bowl or zip-top bag before you head out. Keep the heat moderate, rotate the pan as the fire shifts, and you’ll end up with a dinner hash that feels rustic, filling, and right at home at the campsite.
Campfire Sweet Potato & Sausage Hash
Equipment
- Cast iron skillet
- long-handled spatula
- Knife
- Cutting board
Ingredients
- 2 tbsp olive oil
- 1 lb smoked sausage (kielbasa or andouille) sliced
- 2 medium sweet potatoes peeled and diced
- 1 large yellow onion chopped
- 1 large red bell pepper chopped
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a cast iron skillet over medium campfire heat. Add sausage and cook 3–4 minutes until browned.
- Add sweet potatoes, onion, and bell pepper. Sprinkle with paprika, salt, and pepper. Stir to combine.
- Cover skillet loosely with foil. Cook, stirring occasionally, for 18–20 minutes, until sweet potatoes are tender and caramelized.
- Uncover, taste for seasoning, and sprinkle with parsley before serving.