Campfire Chorizo Breakfast Hash
A spicy, robust breakfast hash featuring smoky chorizo, crispy potatoes, and bell peppers. Designed for the classic campfire cast iron skillet, this hearty meal fuels your morning adventures with bold flavors and satisfying texture.
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.
Notes
For easier cleanup, use a well-seasoned skillet and avoid burning the potatoes. Adjust egg doneness by moving skillet closer or farther from heat. Dispose of grease in accordance with Leave No Trace ethics.