Campfire Breakfast Hash

gregs campfire breakfast hash
Photo: Con Poulos
Prep Time:
15 mins
Total Time:
40 mins
2 to 3 Serves

This skillet breakfast hash with potatoes and chorizo is delicious cooked over the fire on your camping trip—the only ingredient that needs chilling is the eggs. It's equally good made on a lazy weekend at home.


  • 5 tablespoons extra-virgin olive oil

  • 1 large russet potato, cut into ½-inch cubes

  • Kosher salt and freshly ground pepper

  • 1 small onion, diced into ½-inch pieces

  • 1 red bell pepper, ribs and seeds removed, diced into ½-inch pieces

  • 1 ½ ounces dried chorizo, thinly sliced into half-moons

  • 3 to 4 large eggs


  1. In a large cast-iron skillet, bring 1/4 cup oil, potato, and 3/4 cup water to a boil directly over campfire coals or medium-high heat; season generously with salt. Boil until water mostly evaporates and potato begins to sizzle.

  2. Add onion, bell pepper, and chorizo; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft and golden brown in places, 12 to 15 minutes. Push hash to one side of skillet; drizzle remaining 1 tablespoon oil into empty side. Crack in eggs and season with salt and pepper. Cook until egg whites are just set, 3 to 4 minutes. Serve immediately.

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