Cast-Iron Sweet Potato and Chorizo Hash with Skillet-Baked Eggs
Brown fresh chorizo in a 12-inch cast-iron skillet over a medium camp stove flame or medium coals until it hits 160°F, then set it aside. Sear diced sweet potatoes in the drippings, steam them under a lid until tender, add onion and pepper, return the chorizo, crack in eggs and cover until the whites set. Total time is about 50 minutes.
This is a one-skillet hash with real staying power. Sweet potatoes turn crisp at the edges and soft inside, and the chorizo seasons everything as it cooks. The eggs steam on top at the end, so there is no second pan.
The trick is patience with the potatoes. Let them sit and brown, then trap steam with a lid to finish them. Use a skillet with a lid or a sheet of foil, and keep the heat steady instead of high.
Cast-Iron Sweet Potato and Chorizo Hash with Skillet-Baked Eggs
- Prep
- 15 min
- Cook
- 35 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium coals or medium flame
- Pack weight
- 4 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- A few dishes
- Prep ahead
Ingredients
Gear you'll need
- 12-inch cast-iron skillet with lid (or foil)
- Camp stove, or campfire with grate
- Metal spatula
- Cutting board and knife
- Heat-proof gloves or pot holder
- Instant-read thermometer
- Plate for the cooked chorizo
Steps
-
Set up the heat
Get a steady medium heat going, either a camp stove burner or a bed of medium coals with a grate. Set a 12-inch cast-iron skillet over it for 3 minutes to warm.
-
Brown the chorizo
Crumble the chorizo into the dry skillet and cook 7 to 9 minutes, breaking it up, until no pink remains. Check that it reads 160°F, then move it to a clean plate, leaving the fat in the pan.
-
Sear the sweet potatoes
Add the oil and sweet potatoes in a single layer with a pinch of salt. Leave them alone for 4 minutes, stir, and repeat until browned in spots, about 10 minutes total.
-
Steam until tender
Pour in the water and cover tightly with the lid or foil. Steam 6 to 8 minutes, until a fork slides in easily.
-
Add the aromatics
Uncover and stir in the onion, bell pepper, garlic and paprika. Cook 4 to 5 minutes until the onion softens and the water has cooked off. Stir the chorizo back in.
-
Crack in the eggs
Press 6 shallow wells into the hash with a spoon and crack an egg into each. Season with salt and pepper, cover, and cook 5 to 7 minutes. Cook until the whites are fully set; the yolks can stay soft or cook longer for firm.
-
Top and serve
Scatter the cheese and cilantro over the top and squeeze on lime. Serve straight from the skillet, using a spoon to scoop each egg with some hash.
Trail Notes
Dice the sweet potatoes, onion and pepper at home and pack them in separate zip bags on ice, up to 2 days ahead. Keep the raw chorizo and eggs at 40°F or below, and use the chorizo within 2 days or freeze it solid first.
Wash your hands and the cutting board after handling raw chorizo. Use a separate plate for the cooked meat, not the one that held it raw.
Use fully cooked smoked sausage, sliced, instead of fresh chorizo. Just heat it through until steaming hot, about 165°F, and skip the browning-to-160°F step. For a vegetarian version, use a can of black beans, drained, and extra paprika.
Wipe the skillet with a paper towel and pack it out instead of pouring grease on the ground. Strain dishwater and scatter it at least 200 feet from water and camp.
Campers ask
How do you cook sweet potatoes in cast iron over a campfire?
Cut them into ½-inch cubes, sear them in oil for about 10 minutes, then add a splash of water and cover for 6 to 8 minutes. Small cubes and a tight lid are what get them tender.
Can you use raw chorizo when camping?
Yes, if it stays at 40°F or below in the cooler until you cook it. Cook it until it reaches 160°F and no pink is left.
How do you keep the eggs from overcooking in a skillet?
Cover the pan as soon as the eggs go in and pull it off the heat when the whites are set. The hash will keep the yolks warm while you serve.
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