Cozy One-Pot Campfire Skillet Dinner
A hearty, one-pan campfire skillet dinner with smoky potatoes, sausage, peppers, onions, and melty cheese cooked in cast iron over the fire. Flexible, beginner-friendly, and perfect for camping or backyard fire pits.
Ingredients
- 2 tablespoons oil divided; avocado, canola, or other neutral high-heat oil
- 1 1/2 pounds baby potatoes quarterered; about 5–6 cups; or full-size potatoes cut into 1/2-inch cubes
- 1 pound smoked sausage or kielbasa sliced into 1/4-inch rounds; pork, beef, turkey, chicken, or plant-based
- 1 large yellow onion sliced; sweet onion preferred
- 2 bell peppers any color; sliced
- 2 cloves garlic minced; or 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme or Italian seasoning
- 1/2 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
- 1 cup shredded cheese cheddar, Colby Jack, Monterey Jack, Mexican blend, or dairy-free alternative; optional
- fresh parsley or green onions chopped, for serving (optional)
- Optional toppings hot sauce, sour cream, salsa, ranch, etc.
Instructions
- Build your campfire and let it burn down until you have a steady bed of hot coals. Place a cast iron skillet (10–12 inch) on the campfire grate, camp stove, or grill over medium to medium-high heat. Add 1 tablespoon of oil and let the pan heat for 2–3 minutes, until a drop of water sizzles on contact.
- Add the quartered baby potatoes to the hot skillet along with the remaining 1 tablespoon of oil, about 1/4 teaspoon of the salt, and a pinch of pepper. Stir to coat, then spread the potatoes in an even layer. Cook for 12–15 minutes, stirring every few minutes, until the potatoes are golden in spots and starting to soften. If the pan is too hot or the potatoes are scorching, move the skillet slightly off the hottest part of the fire or raise it higher above the coals.
- Stir in the sliced onion and bell peppers. Sprinkle with the smoked paprika, dried thyme or Italian seasoning, the remaining salt, and more black pepper to taste. Cook for 8–10 minutes, stirring occasionally, until the onions are soft and lightly caramelized and the peppers are tender. Avoid constant stirring so the vegetables can develop browned, crispy edges.
- Push the potatoes and vegetables slightly to one side of the skillet to create some open surface area. Add the sliced sausage to the empty space and let it cook undisturbed for 2–3 minutes so one side can brown. Then stir everything together and cook for another 5–7 minutes, until the sausage is browned and heated through and the potatoes are fully tender when pierced with a fork.
- Stir in the minced garlic (or sprinkle garlic powder evenly over the skillet). Cook for 1–2 minutes more, just until fragrant. Taste a potato and a slice of sausage, then adjust seasoning with more salt and pepper as needed; campfire meals often benefit from a touch of extra salt to balance the smokiness.
- If using cheese, sprinkle it evenly over the top of the skillet. Cover loosely with a lid, sheet pan, or a piece of heavy-duty foil to trap the heat. Let sit for 2–3 minutes, until the cheese is melted and gooey.
- Carefully remove the skillet from the direct heat and set it on a heat-safe surface. Garnish with chopped fresh parsley or green onions if desired. Serve hot straight from the skillet into bowls or plates, offering optional toppings like hot sauce, sour cream, salsa, or ranch on the side.
Notes
Serves 4–6 as a main dish. For faster cooking, cut potatoes into smaller 1/2-inch pieces or parboil them at home for 5–7 minutes before camping. Variations: (1) Southwest: add 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1 can drained black beans; top with pepper jack and salsa. (2) Breakfast: use bacon or breakfast sausage and crack eggs on top in the last 5 minutes, covering until whites are set. (3) Veggie-loaded: add zucchini, mushrooms, or cherry tomatoes in the last 10 minutes. (4) Lighter: use chicken or turkey sausage and finish with a sprinkle of feta instead of shredded cheese. Leftovers can be cooled and stored in a well-chilled cooler up to 2 days, then reheated in a skillet with a little oil or in a foil packet over the fire.
Nutrition
Calories: 550kcal
Love this recipe?Follow us at @Recipecs for more