Cast Iron Recipe: Chorizo Hash
Cast Iron Recipe: Chorizo Hash

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!

Pre-Trip Prep

Cholula Mayo

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.

On Site

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.

Getting the campfire going then cutting the chorizo sausage.
Cooking the chorizo sausage in a cast iron pan over a fire.

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.

Cutting up the potatoes and onions then adding seasoning salt.
Sprinkling smoked paprika on the potatoes, onions, and bell peppers.

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.

Cutting the onions and radishes then adding some vinegar to them.

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. 

Boiling the water and cooking the eggs then adding them to the cast iron meal.

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!

Topping off the cast iron meal with tomatoes, radishes, and chimichurri.
Finished chorizo hash made in a cast iron pan.



  • New potatoes
  • Red pepper 
  • 1 medium yellow onion 
  • Optional: Oil 
  • 1 large chorizo sausage per person
  • 1 large egg per person 


Cholula Mayo


  • 1 bunch parsley
  • 2 clove garlic 
  • Olive oil 
  • Apple cider vinegar 
  • (Optional: serrano pepper ) 


Quick pickle salad

  • Red onions
  • Radish
  • Vinegar 


  • Seasoning salt
  • Smoked paprika


  • Firewood
  • Axe
  • Camp shovel
  • Leatherman Wave+
  • 12" Cast iron pan
  • 2 quart pot
  • Small tupperware
  • Metal tongs
  • Spatula
  • Large spoon (slotted if available)
  • Bowls x 4
  • Cutting board
  • Lighter
  • Squeezy bottle (for sauce)
Scooping the cast iron chorizo hash into a bowl.

Follow Teddy and all of his cast-iron creations.