Teddy Cosco is back with another delicious cast iron offering that is focused on the most important meal of the day: breakfast. This recipe for Chorizo Hash requires just a bit of prep work before you take off for the woods but, trust us – it’s worth it!
Mix ½ a cup of mayo with as much Cholula as you want and put it into a squeezy bottle.
Put roughly chopped parsley, garlic, and serrano pepper into a blender. Slowly add olive oil and vinegar to make a smooth blend, using a ratio approximately 2 parts oil to 1 part vinegar. Blend until smooth.
Put into tupperware and place it in the cooler with the rest of your perishables.
Get a good campfire going so you’ll have plenty of heat to work with.
Cut two chorizo sausages into .5’ rounds and take the other two sausages out of the casings.
Once your cast iron pan is preheated place the chorizo into the pan. Break up the chorizo that was cut out of the casings into smaller chunks.
Fry until chorizo rounds are cooked through.
Remove chorizo from pan, leave oil.
Chop new potatoes into small rounds and fry in the chorizo oil. Sprinkle seasoning salt on top.
Dice up some red pepper and onion and add that to cast iron pan. Sprinkle smoked paprika on the veggies.
Finely dice red onions and thinly dice up some radish and place in a bowl.
Add enough vinegar to cover onion and radish and set aside.
Cut grape tomatoes in half and set aside.
Boil water and crack eggs into it then remove from heat. Wait 5 minutes.
Add chorizo back into pan with potatoes.
Carefully remove poached eggs from water and place on hash.
Remove red onions and radishes from vinegar and sprinkle on top.
Sprinkle grape tomatoes.
Drizzle with cholula mayo.
Place a few dollops of the chimichurri around the pan.
Top with parsley, spring onion, Maldon sea salt and enjoy!
- New potatoes
- Red pepper
- 1 medium yellow onion
- Optional: Oil
- 1 large chorizo sausage per person
- 1 large egg per person
- ½ cup mayonnaise
- Cholula Green Pepper sauce to taste
- 1 bunch parsley
- 2 clove garlic
- Olive oil
- Apple cider vinegar
- (Optional: serrano pepper )
- Spring onion
- Grape tomatos
- Maldon sea salt
Quick pickle salad
- Red onions
- Seasoning salt
- Smoked paprika
- Camp shovel
- Leatherman Wave+
- 12" Cast iron pan
- 2 quart pot
- Small tupperware
- Metal tongs
- Large spoon (slotted if available)
- Bowls x 4
- Cutting board
- Squeezy bottle (for sauce)