Smoky paprika and garlic hit the pan first, and you know breakfast is going to be a strong one. When chorizo renders, it perfumes the whole campsite and leaves behind a brick-red oil that begs for potatoes. Let those spuds take their time until the edges turn crisp and bronze; that contrast—tender centers, crackly corners—is what makes Chorizo Potato Breakfast Pitas feel like more than just “eggs in a pocket.”
This skillet breakfast rewards a little planning. Dice the potatoes at home and stash them in a zip-top bag so they cook fast and evenly, and keep your eggs and pitas within reach for a smooth handoff as the pan clears. Start with chorizo, let the potatoes fry in the drippings, then add the eggs at the end so they stay soft instead of turning rubbery.
For easy eating at camp, warm the pitas just long enough to flex without tearing, then stuff them while everything’s hot and the flavors mingle. Cleanup stays simple, too: moderate heat and a seasoned skillet help prevent stuck-on egg, and a quick wipe with a splash of hot water gets you packed and moving toward the trailhead.
Chorizo Potato Breakfast Pitas
Equipment
- Large skillet
- Spatula
- Knife
- camp stove or fire grate
Ingredients
- 2 pita breads whole or halved
- 4 oz cured chorizo sausage sliced or diced
- 1 cup baby potatoes diced small
- 1 tbsp olive oil
- 3 eggs
- 1/3 cup shredded manchego or cheddar cheese optional
- 1/4 cup roasted red peppers sliced
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add diced potatoes and cook, stirring occasionally, until crisp and golden, about 8 minutes.
- Stir in chorizo and smoked paprika; sauté for 2-3 minutes until fragrant and the chorizo releases its oils.
- Push the potatoes and chorizo to one side of the skillet. Crack eggs into the empty space and scramble gently, mixing them into the chorizo-potato mixture as they cook.
- Season with salt and black pepper. Add the roasted red peppers and cheese, stirring just until cheese melts.
- Warm pitas over the skillet or directly on the grate for 1 minute per side.
- Fill each pita with the chorizo-egg-potato mixture. Serve hot.