Chorizo and Potato Breakfast Skillet
Chorizo, instant potatoes, and onion cooked into a hearty breakfast. Spiced, fatty, carries you all morning.
- calories
- 520
- weight
- 2.8 oz
- cal / oz
- 189
- protein
- 16 g
- serves
- 1, scales
- prep
- 5 min
- cook
- 12 min
- total time
- 17 min
- water
- 250 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Campfire coals
- Canister stove
- Car camping
- Basecamp
- Backpacking
- Winter / snow
- One pot
- Grab and go
- Shelf stable
- Basic
Ingredients
| Dried chorizo | 1.5 oz | store-bought or made at home from ground pork, ancho chiles, and spices |
|---|---|---|
| Instant potato flakes | 0.5 cup | |
| Dried onion | 1 tbsp | |
| Garlic powder | 0.25 tsp | |
| Olive oil | 0.5 tbsp | in a small dropper bottle |
| Salt and pepper | to taste |
Method
- Chop the chorizo into small pieces. It can be irregular.
- Boil 250 ml of water. Add the chorizo and dried onion, simmer for 2 minutes so the chorizo releases its fat and seasonings.
- Stir in the instant potatoes and garlic powder. Let it sit for 1 minute, then stir again until it thickens. If using dehydrated potato cubes instead of instant flakes, add them with the onion and simmer for 5 minutes total.
- Drizzle in the oil, season with salt and pepper, and eat it before it sets up.
Chorizo is primarily fat and spice. When you cook it, that fat renders into the pot and seasons everything else—you don’t need to figure out five different spices because they’re already built into the sausage. The vinegar and salt that preserve chorizo don’t fade when it dries, so rehydrating brings back the full flavor.
If you make chorizo at home from ground pork, ancho chiles, coriander, cumin, and the other traditional ingredients, cooking it through completely and then dehydrating the crumbles gives you a shelf-stable ingredient that costs half what store-bought does. The vinegar is the preservative; the spices are why it tastes like chorizo rather than just spiced meat.
Packing
Buy dried chorizo or make it at home by cooking spiced ground pork through and dehydrating the crumbles completely. Pack all the dry ingredients in a quart freezer bag. Oil travels in a small dropper bottle.
Variations
- Add a pinch of cumin powder for earthiness.
- Stir in a teaspoon of tomato powder.
- A fresh egg (car camping or early-trip when you're carrying eggs) makes it richer.
https://www.cookingbites.com/threads/chorizo-recipes.309