This easy camping breakfast is a favorite. A chorizo O’Brien hash, 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.
Portions of this post were originally published on GoRVing.com. Additional information has been added.
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 meat lovers 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.
Ingredients for Chorizo O’Brien Hash browns
This is an easy list of essentials to use up while camping (or just pantry staples for at-home brunch).
- Ground chorizo
- Frozen O’Brien potatoes – I love these frozen potatoes for this recipe because diced onion and peppers are already in the mix, minimizing any prep work for me at camp.
- Canned green chilies
- canned black beans
- salt and pepper
- cashew milk or cream
- lime juice
- chili lime spice mix.
You can substitute the frozen O’Brien potatoes for fresh diced potatoes, cut into even ¼″ cubes, if desired, add ½ cup onion and ½ cup diced red and green pepper to the potato mixture.
Another great topping is cheese, because who doesn’t love cheese? See notes in the recipe card for cheese 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!
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 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 o’brien 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 set. I 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 set 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.
Chorizo or Sausage with Hashbrowns
Ok, so truth, 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.
I do recommend ground chorizo 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 has 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 likeness 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.
Want more breakfast inspiration? Try some of my favorite recipes
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For the Chorizo Potatoes
- 14 oz O’Brien Potatoes
- 1 lb chorizo
- 2 cloves garlic minced
- 7 oz Green Chilies drained
- ¼ cup Black Beans* drained and rinsed
- Salt to taste
- 6 eggs
For the Avocado Crema
- 1 Avocado
- ½ 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.
- If you are on Whole 30, skip the black beans.