Ingredients
2 tbsp. extra-virgin olive oil
1 1/2 lb. potatoes, scrubbed clean and diced into ½" pieces
Kosher salt
Freshly ground black pepper
1 large bell pepper, chopped
1 medium yellow onion, chopped
8 oz. cured (not fresh) Spanish chorizo, diced
2 tbsp. maple syrup
4 to 6 large eggs
Sliced green onions, for garnish
Preparation
Step 1Place a grate and large cast-iron skillet over a campfire and preheat 15 minutes. Heat oil in skillet, then add potatoes in an even layer. Season with salt and pepper and cook, undisturbed, until golden and crispy on one side, 3 to 4 minutes.Step 2Stir in peppers, onions, chorizo, and maple syrup. Cook, stirring occasionally, until potatoes are tender, 10 to 12 minutes.Step 3Use a spoon to make wells in mixture. Crack an egg into each well and season with salt and pepper. Cover skillet with foil (or a lid) and cook until eggs are done to your liking, 3 to 4 minutes.Step 4Garnish with green onions and season with more black pepper before serving.
