Chorizo Potato Skillet

Around the Campfire

Chorizo potato skillet is a hearty camp dinner that can also pass for breakfast the next morning. It is bold, filling, and useful when you want one griddle meal with very little table setup.

Why This Recipe Works

The potatoes brown on the Blackstone while the chorizo cooks in its own zone. Combining them at the end keeps the potatoes from getting soft too soon.

Quick Facts

• Serves: 4
• Heat zone: Medium
• Best for: Hearty dinners, cool weather, next-day leftovers
• Teaches: Staged skillet cooking

Shopping List

• Chorizo
• Diced potatoes
• Onion
• Optional peppers
• Oil if needed

Home Prep

Dice potatoes and onions before the trip. Par-cook potatoes if you want faster campsite cooking.

Cooler Packing

Keep chorizo cold and below ready-to-eat foods. Keep potatoes sealed and dry.

Equipment

• Blackstone griddle
• Spatula
• Tongs
• Foil pan for holding

Heat Zones

Use medium heat and keep the potatoes spread thin — too cool and they steam, too hot and the outside browns before the inside is tender.

Ingredients

• 12 ounces (340 g) chorizo (raw or cooked, casing removed if needed)
• 4 cups (about 1 1/2 pounds, 680 g) diced potatoes (Yukon Gold or russet)
• 1 medium onion, diced (about 1 cup/150 g)
• 2 tablespoons neutral oil (avocado or canola), more as needed
• 1/2 cup diced bell pepper (optional)

Instructions

1. Preheat the griddle to medium (325-375°F).
2. Add 1 tablespoon of oil to the griddle. Spread 4 cups diced potatoes in a thin layer and cook, flipping occasionally, until browned and tender, about 15-18 minutes. Add more oil as needed to prevent sticking.
3. In a separate zone, cook 12 ounces chorizo, breaking it up with a spatula, until browned and cooked through (internal temp 160°F if raw), about 7-10 minutes.
4. Add 1 medium diced onion (and 1/2 cup diced bell pepper, if using) to the chorizo, and sauté until softened, about 3-5 minutes.
5. Combine browned potatoes with chorizo mixture. Toss everything together for 1-2 minutes until well mixed and hot.
6. Serve immediately.

Doneness

Raw chorizo should reach 160°F. Potatoes should be tender and browned.

Common Mistakes

• Combining before potatoes brown.
• Crowding the potatoes.
• Adding onions too early.

Serving Suggestions

Serve with tortillas, rice, eggs, salsa, or hot sauce.

Variations

• Add peppers.
• Add eggs for breakfast.
• Serve as tacos or bowls.

Dietary Adaptations

• Gluten-free: Verify chorizo and seasonings.
• Dairy-free: As written.
• Vegetarian: Use potatoes, peppers, onions, and beans.

Scaling

Cook potatoes in batches for larger groups.

Weather Notes

This holds heat well on cool or windy nights.

Leftovers

Use leftovers in breakfast tacos, bowls, quesadillas, or hash.

Kid Helper Tasks

Kids can set tortillas and toppings away from the hot griddle.

Dragonfly Tip

Let the potatoes get texture before they meet the chorizo.

Dragonfly Challenge

Serve it once as a skillet and once as tacos. Pick the better camp format.