Cast Iron Chorizo O’Brien Hash

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.


- O’Brien Potatoes - Chorizo - Garlic - Green Chilies - Black Beans - Salt - Eggs - Avocado - Mayo - Cashew Milk - Lime Juice - Chili Lime Seasoning


In a skillet over medium heat, fry the chorizo until cooked through, breaking into small pieces as it cooks.

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.

Mash the avocado, mayo, cashew milk, lime juice, and chili lime seasoning together in a bowl.

Swipe Up For The Full Recipe!