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This easy campfire breakfast hash with chorizo (or soy chorizo) is made with potatoes and eggs. It’s a perfect start to a camping day!
A morning that starts at a campground is usually the beginning of a very active day for us!
We might be going hiking, biking, boating, or sightseeing. But before we head out, we have to give some attention to the first meal of the day.
What about you? Maybe you like to go the granola route (yay for peanut butter granola and toasted oats). I’m a big fan of prepping cereal before we go camping.
Some mornings, though, we like to get things underway with a more filling (but still easy) breakfast.
So if you’re camping with a cooler and want to take a few extra minutes in the morning to whip up a warm, savory breakfast hash, this one’s for you.
This chorizo, potato, and egg combo takes minimal work and can be cooked over the campfire in less than half an hour!
What Is Chorizo?
Chorizo is fully-cooked and cured sausage. It’s made with a spicy seasoning. There are different styles of chorizo with varied types of casings, consistency, and preparation techniques.
Although it’s traditionally made with pork, soy or plant-based versions are widely available.
The chorizo in the photos is soy chorizo from Trader Joe’s.
How To Prep the Chorizo
The chorizo will likely come in an inedible casing.
Remove the casing, and the meat (or plant-based meat) will easily crumble apart.
Will I Need a Cooler For This Meal?
Yes, if you’re planning to make this at a campsite, you should bring along a cooler for the chorizo and the eggs.
We like the Igloo BMX cooler.
See my guide to the best camping kitchen gear for other travel ideas! If you’re camping without a cooler, here are some other food ideas.
How to Partially Prep This Campfire Breakfast
If you want to do some of the work before you leave home, you can prep and freeze the onion, seasoning, and chorizo.
Just dice the onion and add it to a freezer bag along with all the garlic powder, herb mixture and ½ teaspoon of sea salt. (Make sure to label the bag so you know what’s in it!)
Portion out the amount of chorizo you’ll need and stick it in a freezer bag also.
Once you’re ready to head out to your campsite, add the frozen onion and chorizo to your cooler.
Both the prepped onions and chorizo are also fine if kept at refrigerated temperatures for several days.
Looking for campfire lunch or supper ideas? Try campfire burgers, red lentil stew, chickpea curry, a salmon couscous bake, or brats with peppers and onions.
Can I Cook Different Styles of Eggs In This Campfire Breakfast?
This recipe calls for sunny-side up eggs, but if you prefer your eggs cooked differently (such as over-easy), I recommend cooking them separately from the hash.
It’s a bit difficult to flip an egg in a crowded pan.
How To Make Campfire Breakfast Hash with Chorizo
Place your cast-iron pan on a campfire grate that’s hot and ready for cooking!
I like using a Lodge 12″ skillet.
Add the oil, potatoes, onion, garlic powder, Italian seasoning and salt to the pan and cook for about 10 minutes.
The potatoes should be starting to soften.
Next, add the chorizo, and keep on cooking until the chorizo begins to brown.
If you can, move the pan so that it’s now over indirect heat (especially if the fire is very hot).
Then scoot the potatoes and chorizo towards the edge of the pan, leaving room in the center for the eggs.
You might need to add a little more oil or butter to the center of the pan before adding the eggs.
Crack the eggs into the center of the pan. Sprinkle them with a pinch of salt, and cook sunny-side up, without flipping, to your desired level of doneness.
Finally, serve the hash onto some plates, and have a little hot sauce ready to dress it, if you like!
Campfire Breakfast Hash with Chorizo
- Heat-resistant glove or a pot holder
- metal spatula
- plates and napkins for serving
- 2 tablespoons oil or butter, plus more if needed
- 8 ounce russet potato (~1 potato), diced into small cubes
- ½ yellow onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon sea salt, plus one pinch (divided)
- 6 ounces chorizo or soy chorizo
- 4 eggs
- hot sauce (optional, to serve)
- Place pan on a hot campfire grate. Add oil, potatoes, onion, garlic powder, Italian seasoning and ½ teaspoon salt. Cook about 10 minutes, or until potatoes begin to soften.Add chorizo (or soy chorizo), and continue cooking until the chorizo begins to brown.
- If you’re able to control where your pan is in relation to the fire, move the pan to indirect heat (especially if the fire is very hot). Scoot the potatoes and chorizo towards the edge of the pan, leaving room in the center for the eggs. If your pan is not well-seasoned, add more oil or butter to the center of the pan before adding the eggs.
- Crack the eggs and place in the center of the pan, sprinkle with remaining pinch of salt, and cook sunny-side up, without flipping. Cook the eggs until the whites are cooked through, or to desired doneness.Serve right away, along with hot sauce if desired.
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