Start your day with the punchy flavors of Chorizo, Eggs, and Potatoes. This breakfast dish, bursting with spice, comfort, and richness, is a morning favorite that’s sure to satisfy.
Table of Contents
- What is Chorizo Eggs and Potatoes
- Ingredients for Chorizo Eggs and Hash
- How to Make Chorizo Eggs and Potatoes in the Cast Iron
- How to Make Cast Iron Hash Browns
- Girl Carnivore Expert Recipe TIps
- What to Serve with Chorizo
- Leftovers and Reheating
- More Great camping recipes
- Chorizo, Eggs, and Potatoes Recipe
Portions of this post were originally published on GoRVing.com. Additional information has been added.
This easy camping breakfast is a favorite. Chorizo Eggs and Potatoes are made with quick O’Brien potatoes sauteed in cast iron and mixed with spicy sausage before cracking eggs on top and letting it all come together. The bonus avocado crema takes boring camp meals to a whole new level.
Easy camping meals are kind of my jam, and when it comes to getting outside, camp breakfast ideas are a big part of that. From cast iron frittatas, using up all our leftovers, to foil-wrapped breakfast chilaquiles, making the most out of minimal ingredients to keep everyone fueled for a long day is essential. And this cast iron camping recipe is hands down, one of our favorites.
What is Chorizo Eggs and Potatoes
Chorizo, eggs, and potatoes, also known as Papas Con Chorizo, is a delicious dish made up of spicy Chorizo sausage, eggs, potatoes, and a variety of vegetables. The chorizo mixture is served on warm tortillas and is one of those Mexican recipes that can easily be recreated at home or while camping. It makes for the ultimate cast iron breakfast skillet, and you don’t even need a preheated oven.
Ingredients for Chorizo Eggs and Hash
This is an easy list of essentials to use up while camping (or just pantry staples for at-home brunch).
- Ground chorizo sausage
- Frozen O’Brien potatoes – This variety comes with diced onion and peppers already in the mix. This makes for easy prep work at camp.
- Canned green chilies
- canned black beans
- salt and pepper
- cashew milk or cream
- lime juice
- chili lime spice mix.
How to Make Chorizo Eggs and Potatoes in the Cast Iron
The best part about this meal is it’s a one-skillet wonder. With hearty potatoes, meat, and eggs, you are fueled up. Serving it with anything else really isn’t needed.
How to Make Cast Iron Hash Browns
Any time you are cooking while camping, things go a lot smoother if you take a few moments to organize your cooking area. Gather all of your ingredients for chorizo O’Brien hash and do all of the prep work, like rinsing the beans or chopping the veggies ahead of time.
Once the camp stove or fire is lit, preheat your cast iron skillet. Preheating the skillet allows things to cook the moment they pop into the pan and, with cast iron, heats the entire surface area, creating even heat while you’re cooking.
Brown the pork chorizo and drain any fat, if needed. But keep enough in the pan to use to grease the pan for the potatoes.
Toss in the potatoes and let them cook, stirring as needed until they are crispy and brown.
Next, add the beans and chiles to the skillet and toss to combine before folding the chorizo back in.
For the eggs, you want to use a spoon to create little divots for each egg you are going to crack in. If you are serving more than 6 people, simply make more divots to nestle the eggs into.
From there, the eggs need to be set. Cover the pan with foil or a lid to keep the heat in, and cook the eggs on the camp stove or campfire.
Take the moment while the eggs are setting to whip the avocado crema together, or make that ahead of time and store it in a ziplock back or resealable jar in the fridge until ready to use.
Finally, all that is left is adding the scallions and garnish before everyone can dive in to this delicious chorizo con huevos.
Girl Carnivore Expert Recipe TIps
- Ok, so truthfully, this recipe works with hot sausage, mild sausage, or chorizo. Use what you have on hand. If you are using bulk pork, add smoked paprika and a little heat from ground chili powder too, but just a touch. Whatever you have in the freezer that needs to be used works great.
- Ground chorizo is probably best for this recipe, though, not the premade links that are pre-cooked. Those are delicious and could, in a pinch, be sliced and served in this dish, but aren’t the same as ground sausage.
- If you have family or friends that can’t do spice, stick with mild sausage or bulk pork.
Perfecting the Fried Eggs
- The fun part about this is the eggs dropped right in on top – which is easy if you are inside your RV but can be a bit challenging if you’re cooking over live fire outside. Don’t be afraid to fry the eggs in their own skillet so that they are done to everyone’s liking if you are worried about the overall circulation of the heat.
- If you are frying eggs in their own skillet, it’s all about making sure the pan is hot enough for the whites to set perfectly. Make sure your skillet is preheated and either well seasoned, or add a little butter or fat to swirl to coat to prevent the eggs from sticking.
- Whether nestling the eggs right on top of the chorizo O’Brien hash or frying separately, use a lid once the egg whites have set to cover the pan and quickly finish cooking the egg whites while leaving the yolk cooked to your desired doneness.
- You can substitute the frozen O’Brien potatoes for fresh diced potatoes, cut into even 1/4″ cubes if desired, and add 1/2 cup onion and 1/2 cup diced red and green pepper to the potato mixture.
- Another great topping is cheese because who doesn’t love shredded cheese? See notes in the recipe card for great cheeses to pair with this.
- Great toppings to pile on top of the finished chorizo potatoes, in addition to the easy avocado crema, are cilantro, tomatoes, lime wedges, and scallions. Pickled red onions would be great too! Some people even like to enjoy the dish with refried beans next to their flour tortillas.
What to Serve with Chorizo
Looking for something to serve with your leftover chorizo? Common choices are potatoes and eggs, but uncommon choices include kale, broccoli, and even corn! If you are out of crispy potatoes, add some of your favorite veggies and a few large eggs for a tasty meal.
Leftovers and Reheating
Storing and eating chorizo eggs and potatoes at another time is very simple. Just place leftovers in an airtight container in the fridge for up to a week. Reheat in the microwave or in the cast iron to eat again. If you are able, keep the ingredients separate so reheating doesn’t turn out mushy.
Be sure to cook your sausage thoroughly to avoid food poisoning. Like any meat, cook to the appropriate temperature for safe eating. Your Mexican Chorizo should be cooked to an internal temperature of 165 degrees F, according to the USDA. It’s hard to see when chorizo is no longer pink inside, due to the color of the spices, so take extra care to make sure it’s cooked through.
If your chorizo is raw or uncured and in sausage links, you’ll want to remove the casing before cooking. If it’s bulk, it wont be in a casing, so just toss it in the pan and cook on medium-high heat until the fat is rendered and it’s cooked through.
There are many great skillets on the market, but a 12-inch cast-iron skillet will work best for size and the ability to go from range to campfire to oven. Right before you pour egg mixture into the skillet, you want enough room to stir everything around without making a mess.
This recipe will easily become a family favorite whether served on a school morning or at the campsite. It’s packed with so much flavor, and it’s not difficult to make. The ingredients are often already on hand, making it that much simpler to prepare.
Add this easy recipe to your camping list. With a few cooked potatoes, a warm flour tortilla, and some perfectly cooked eggs, you have a delicious meal to enjoy anywhere. All you need is your handy skillet, and you’re ready for a breakfast of champions.
Chorizo, Eggs, and Potatoes
For the Chorizo Potatoes and Eggs
- 14 oz O’Brien Potatoes
- 1 lb chorizo
- 2 cloves garlic minced
- 7 oz Green Chilies drained
- 1/4 cup Black Beans* drained and rinsed
- Salt to taste
- 6 eggs
For the Avocado Crema
- 1 Avocado
- 1/2 cup mayo or sour cream
- 2 tbsp Cashew Milk
- 1 tbsp Lime Juice
- 1 tsp Chili Lime Seasoning
Cook the chorizo
- In a skillet over medium heat, fry the chorizo until cooked through, breaking into small pieces as it cooks.
- Remove from skillet and cover with foil.
Brown the Potatoes
- Brown the potatoes in the same skillet, over medium heat, stirring as needed to avoid sticking or burning until crispy and cooked through.
- Add the garlic and stir to combine, cooking 30 seconds longer.
- Add the chiles and black beans
- Sit the chorizo back into the hashbrowns.
- Season with salt as desired.
Fry the eggs
- Create 6 small divots
- Crack the eggs one at a time gently into the divots.
- Cover the skillet with foil and allow the eggs to set.*
- Remove foil when eggs are set and spoon into dishes to serve.
Make the Avocado Crema
- Mash the avocado, mayo, cashew milk, lime juice, and chili lime seasoning together in a bowl.
- Spoon the avocado crema over the chorizo O’Brien hash.
- Garnish with sliced tomatoes, avocado, cilantro, sliced limes, salt, and pepper.
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