Campfire Skillet Chorizo and Potato Hash

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A smoky, hearty skillet meal perfect for cooking over an open campfire, combining spicy chorizo, crispy potatoes, and bell peppers. This mexican-inspired grilling ready in about 30 minutes pairs diced chorizo sausage, medium, diced red bell pepper, small, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz, diced chorizo sausage
• 2 medium, peeled and diced into 1/2-inch cubes russet potatoes
• 1 medium, diced red bell pepper
• 1 small, diced yellow onion
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a cast iron skillet over medium-high campfire heat until shimmering, about 3 minutes. Add 2 medium diced russet potatoes and cook for 8-10 minutes, stirring occasionally until they start to crisp and brown on the edges.
2. Step 2: Add 8 oz diced chorizo sausage, 1 medium diced red bell pepper, and 1 small diced yellow onion to the skillet. Cook for 6-8 minutes, stirring often, until the chorizo is browned and vegetables are tender.
3. Step 3: Sprinkle 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper over the mixture. Stir well and cook for an additional 2 minutes until fragrant and well combined.
4. Step 4: Remove from heat and garnish with 2 tbsp chopped fresh parsley before serving.