Campfire Breakfast Hash is a perfect meal for camping trips or outdoor gatherings. Made with chorizo, potatoes and veggies, this is sure to be a hit with everyone!
There’s something about the smell of a campfire in the morning that just makes you feel alive and ready for anything. And what better way to start your day than with a hearty, flavorful camping breakfast cooked over an open flame?
That’s where our Campfire Breakfast Hash with Chorizo comes in – it’s packed with protein, veggies, and savory spices that will fuel you up for whatever adventures lie ahead.
This campfire hash is the best breakfast to make while camping because everything is done in the cast iron skillet can be adjusted to the amount of servings you need depending on the pan size.
This recipe isn’t just for camping. It has a little bit of everything in it that everyone loves and can be made at home either over the fire or on the stovetop.
So grab your skillet and let’s get cooking!
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What is Breakfast Hash?
Breakfast hash is a popular dish typically made with a combination of diced or shredded potatoes, cooked meat such as bacon or sausage, vegetables, and seasonings. It’s a hearty and filling breakfast option that’s commonly enjoyed over a campfire.
Why You’ll Love This Campfire Fire
- Easy to make: a quick and easy breakfast where everything is cooked on one skillet making clean up a breeze making it ideal for camping trips.
- Packed with flavor: thanks to chorizo it adds a spicy, smoky flavor with savory potatoes and topped with eggs.
- Keeps you feeling full: this dish is hearty and filling so you have plenty of energy to throughout the day for hiking or whatever you have planned.
Campfire Hash Ingredients
- Chorizo or Polish sausage
- Potatoes
- Onion
- Red bell pepper
- Green bell pepper
- Garlic
- Olive oil
- Salt and pepper
- Optional toppings: shredded cheese, chopped green onions, hot sauce
- Lodge 12″ Skillet
Recipe Variations & Substitutions
- Save on time and use canned potatoes, frozen potatoes or frozen potatoes O’Brien in place of cubed potatoes.
- Swap chorizo for polish sausage.
- Add in other veggies such as corn, black beans, yellow squash, zucchini or carrots.
- Swap cubed potatoes for sweet potatoes.
- Add in different spices such as paprika or chili powder.
How to Make Campfire Breakfast Hash
Prepare a campfire or preheat a grill to medium-high heat. If using a campfire, make sure you have a grill grate or cast iron skillet to cook the hash.
Heat a large cast iron skillet or heavy-duty aluminum foil pan over the fire or grill. Add the olive oil and let it heat up.
Add chorizo or sliced Polish sausage to the skillet and cook until browned and slightly crispy, stirring occasionally.
Add diced potatoes to the skillet and cook for about 10 minutes, or until they are slightly tender. Stir occasionally to prevent sticking.
Add the chopped onion, red bell pepper, green bell pepper, and minced garlic to the skillet. Cook for another 5 minutes, or until the vegetables are softened.
Season the hash with salt and pepper to taste. Be careful with the salt if your sausage is already salty. Continue cooking the hash for another 10-15 minutes, or until the potatoes are fully cooked and golden brown. Stir occasionally to ensure even cooking.
Make little divots in the hash before you crack each egg into its own little well. Cover the skillet with a lid or foil and allow the eggs to cook until set.
Once the hash is cooked to your liking, remove the skillet from the fire or grill. Let it cool slightly before serving.
Serve the campfire hash hot, either directly from the skillet or transferred to a serving dish.
Optional toppings like shredded cheese, chopped green onions, or hot sauce can be added according to your preference.
Recipe Tips and Tricks
- If you don’t have a cast iron skillet, use a disposable aluminum pan.
- Can fry the eggs in a separate pan and place fried eggs on top or serve on the side.
- Adjust seasonings to your liking.
- The smaller the potatoes cubes are, the faster it will cook.
- Prep ahead by cubing your potatoes and cutting up veggies and storing them in airtight containers in the cooler to be ready to cook.
Storing and Reheating
- To Store: Place leftovers in an airtight container in the fridge for up to 4 days.
- To Reheat: Place on a microwave safe dish and reheat in microwave to desired temperature. Or you can reheat in a skillet until heated through.
FAQs
A campfire adds a smoky flavor to the food that can’t be replicated on a stovetop. Plus, it’s just more fun to cook over an open fire.
Absolutely! You can make it vegetarian by omitting meat or using plant-based alternatives and can also be adapted to be gluten-free or dairy-free if needed.
Make sure you use enough oil or butter to coat the bottom of the skillet before adding the ingredients. Also, try to avoid stirring the hash too frequently, as this can cause the potatoes to break apart and stick.
Recipe
Campfire Breakfast Hash with Chorizo
Equipment
Ingredients
- 1 lb. Chorizo or polish sausage sliced into bite-sized pieces
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tbsp minced garlic
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional toppings: shredded cheese, chopped green onions, hot sauce
Instructions
- Prepare a campfire or preheat a grill to medium-high heat. If using a campfire, make sure you have a grill grate or cast iron skillet to cook the hash.
- Heat a large cast iron skillet or heavy-duty aluminum foil pan over the fire or grill. Add the olive oil and let it heat up.
- Add chorizo or sliced Polish sausage to the skillet and cook until browned and slightly crispy, stirring occasionally.
- Add diced potatoes to the skillet and cook for about 10 minutes, or until they are slightly tender. Stir occasionally to prevent sticking.
- Add the chopped onion, red bell pepper, green bell pepper, and minced garlic to the skillet. Cook for another 5 minutes, or until the vegetables are softened.
- Season the hash with salt and pepper to taste. Be careful with the salt if your sausage is already salty.
- Continue cooking the hash for another 10-15 minutes, or until the potatoes are fully cooked and golden brown. Stir occasionally to ensure even cooking.
- Make little divots in the hash before you crack each egg into its own little well. Cover the skillet with a lid or foil and allow the eggs to cook until set.
- Once the hash is cooked to your liking, remove the skillet from the fire or grill. Let it cool slightly before serving.
- Serve the campfire hash hot, either directly from the skillet or transferred to a serving dish.
- Optional toppings like shredded cheese, chopped green onions, or hot sauce can be added according to your preference.
Notes
- To Store: Place leftovers in an airtight container in the fridge for up to 4 days.
- To Reheat: Place on a microwave safe dish and reheat in microwave to desired temperature. Or you can reheat in a skillet until heated through.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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