Campfire Breakfast Hash with Chorizo

Name: Campfire Breakfast Hash with Chorizo
Total time: 50 min
Ingredients: 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; 1/2 teaspoon sea salt, plus one pinch (divided); 6 ounces chorizo or soy chorizo; 4 eggs; hot sauce (optional, to serve)

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Total: 50

Servings: 4

Ingredients

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2 tablespoons oil or butter, plus more if needed8 ounce russet potato (~1 potato), diced into small cubes½ yellow onion, diced1 teaspoon garlic powder1 teaspoon Italian seasoning1/2 teaspoon sea salt, plus one pinch (divided)6 ounces chorizo or soy chorizo4 eggshot sauce (optional, to serve)

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.