There's something magical about cooking over a campfire—the crackle, the smoke, the way everything tastes just a little bit better. This Hearty Campfire Skillet Hash is my go-to campout meal because it's hearty, satisfying, and comes together in one trusty cast-iron skillet.
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Packed with smoky sausage, tender potatoes, sweet bell peppers, and a hint of garlic, it's a complete meal that fuels your adventures. Whether you're sitting by the fire after a long hike or just craving that outdoorsy flavor in your own backyard, this hash delivers comfort and warmth in every bite.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons olive oil
Use a high smoke-point oil like avocado or canola for campfire cooking; olive oil works but watch it closely.
1 pound (450g) smoked sausage, sliced into 1/2-inch rounds
Andouille or kielbasa add great flavor; for a lighter option, use turkey smoked sausage.
1 large onion, diced
Yellow or sweet onion; if you're sensitive to strong onion, use a milder Vidalia.
1 red bell pepper, diced
Any color works; green peppers are more bitter, so adjust to taste.
1 green bell pepper, diced
Substitute with poblano for a hint of heat.
3 cloves garlic, minced
Fresh garlic is best, but 1 teaspoon garlic powder can substitute in a pinch.
1.5 pounds (680g) baby potatoes, halved
Yukon Gold or red potatoes hold their shape well; if using larger potatoes, dice into 1-inch cubes.
1 teaspoon smoked paprika
Regular paprika works, but smoked adds that campfire essence; you can also use chipotle powder for heat.
1/2 teaspoon dried thyme
Fresh thyme (1 tablespoon) is lovely if you have it; oregano is an easy sub.
1/2 teaspoon salt
Adjust to your taste; if using regular sausage, you might need less.
1/4 teaspoon black pepper
Freshly ground is best, but pre-ground works.
1/4 cup (60ml) chicken broth or water
Helps steam the potatoes; use water if you don't have broth.
2 tablespoons chopped fresh parsley (optional)
For garnish; skip if you don't have it, or use chives.
Tips & Tricks
Pre-cook potatoes at home
Parboil the potatoes for 5 minutes before you leave, then just pan-fry them at camp—saves time and fuel.
Pre-chop everything
Dice veggies and slice sausage at home and store in separate resealable bags to make camp cooking a breeze.
Use a cast-iron skillet
It distributes heat evenly and can go right on the campfire grate; if you don't have one, a heavy-bottomed skillet works.
Pro Tips
Step-by-Step Instructions
1. Heat the Skillet
Place a 12-inch cast-iron skillet over medium-high heat (about 375°F/190°C) for 2-3 minutes until hot. Add olive oil and swirl to coat.
2. Brown the Sausage
Add sausage slices in a single layer. Cook for 4-5 minutes, turning once, until browned on both sides. Remove with a slotted spoon and set aside, leaving drippings in the skillet.
3. Sauté the Aromatics
Add onion and bell peppers to the hot skillet. Cook for 5-6 minutes, stirring occasionally, until softened and lightly charred at the edges. Add garlic and cook for 1 minute until fragrant.
4. Add Potatoes and Spices
Stir in potatoes, smoked paprika, thyme, salt, and pepper. Cook for 3-4 minutes, letting the potatoes get a little color.
5. Steam the Potatoes
Pour in the broth or water, cover the skillet, and reduce heat to medium (350°F/175°C). Let steam for 10-12 minutes, or until potatoes are fork-tender.
6. Crisp Up
Uncover and increase heat to medium-high (400°F/200°C). Cook for 5-7 minutes, stirring occasionally, until potatoes are golden and crispy on the edges.
7. Combine and Serve
Return the sausage to the skillet and stir to combine. Cook for 2-3 minutes until heated through. Garnish with parsley and serve hot.
Delicious Variations
Vegetarian
Swap sausage for 1 can of drained chickpeas or 1 cup of diced halloumi for a protein boost.
Spicy
Add 1-2 diced jalapeños with the peppers, or a pinch of cayenne with the spices.
Breakfast-style
Top with a fried or poached egg and serve with crusty bread.
How to Store Hearty Campfire Skillet Hash
Refrigerator
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat, adding a splash of water or broth, until hot and slightly crispy.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes, you can assemble all the ingredients ahead and refrigerate them separately. Cook it fresh on the campfire or stove when ready to eat.
Q: Can I use regular potatoes instead of baby potatoes?
Absolutely, just dice larger potatoes into 1-inch cubes and adjust cooking time as needed.
Q: What if I don't have a cast-iron skillet?
Any heavy, oven-safe skillet will work, but you may need to adjust heat and cooking times slightly. You can also use a foil packet on the campfire.
Q: Is this recipe gluten-free?
Yes, as long as you use gluten-free sausage and check the broth, this hash is naturally gluten-free.
Q: Can I use fresh herbs instead of dried?
Yes, use 1 tablespoon fresh thyme or oregano instead of 1/2 teaspoon dried, and add it at the end for best flavor.
Ready to bring the campfire to your kitchen? Fire up your skillet and whip up this hearty hash tonight. Share your creations with me on social media—I'd love to see your campfire feasts!
Hearty Campfire Skillet Hash
Hearty Campfire Skillet Hash is a smoky, one-pan dinner that's easy to make over an open fire or on your stove, ready in 30 minutes.
🧂 Ingredients
- 2 tablespoons olive oil
- 1 pound (450g) smoked sausage, sliced into 1/2-inch rounds
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1.5 pounds (680g) baby potatoes, halved
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup (60ml) chicken broth or water
- 2 tablespoons chopped fresh parsley (optional)
📋 Instructions
- 1Heat the Skillet — Place a 12-inch cast-iron skillet over medium-high heat (about 375°F/190°C) for 2-3 minutes until hot. Add olive oil and swirl to coat.
- 2Brown the Sausage — Add sausage slices in a single layer. Cook for 4-5 minutes, turning once, until browned on both sides. Remove with a slotted spoon and set aside, leaving drippings in the skillet.
- 3Sauté the Aromatics — Add onion and bell peppers to the hot skillet. Cook for 5-6 minutes, stirring occasionally, until softened and lightly charred at the edges. Add garlic and cook for 1 minute until fragrant.
- 4Add Potatoes and Spices — Stir in potatoes, smoked paprika, thyme, salt, and pepper. Cook for 3-4 minutes, letting the potatoes get a little color.
- 5Steam the Potatoes — Pour in the broth or water, cover the skillet, and reduce heat to medium (350°F/175°C). Let steam for 10-12 minutes, or until potatoes are fork-tender.
- 6Crisp Up — Uncover and increase heat to medium-high (400°F/200°C). Cook for 5-7 minutes, stirring occasionally, until potatoes are golden and crispy on the edges.
- 7Combine and Serve — Return the sausage to the skillet and stir to combine. Cook for 2-3 minutes until heated through. Garnish with parsley and serve hot.
Aisha writes about plant-based cooking and nutrition, focusing on affordable, flavorful meals for everyday life. She shares tips for meal prepping and using seasonal ingredients.
