Campfire Breakfast Potatoes Recipes

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CAMPFIRE POTATOES



Campfire Potatoes image

We like grilling because it's a no-fuss way to make a meal. This pleasing potato recipe is one we use often! The onion, cheddar cheese and Worscestershire sauce combine to make a super side dish for any grilled meat. Plus, cooking in the foil makes cleanup a breeze. -JoAnn Dettbarn, Brainerd, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 8

5 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
6 tablespoons butter
1/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/3 cup chicken broth

Steps:

  • Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.); dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. , Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender.

Nutrition Facts : Calories 276 calories, Fat 13g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 245mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

CAMPFIRE SKILLET BREAKFAST



Campfire Skillet Breakfast image

This is the one recipe we always cook when camping, it's easy and very filling.

Provided by Jesi A.

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 32m

Yield 8

Number Of Ingredients 5

½ pound sliced bacon
4 cups potatoes, peeled and cubed
½ onion, chopped
6 eggs, beaten
1 cup shredded Cheddar cheese

Steps:

  • Cook bacon to desired doneness in a cast iron skillet over the slow burning coals of a campfire. Remove bacon from the skillet and set aside. Stir the potatoes and onion into the hot bacon fat. Cover, and cook until the potatoes are soft, about 10 to 12 minutes.
  • Crumble the bacon into the potatoes. Stir in the eggs, cover, and cook until set through, about 2 minutes. Sprinkle with the cheese, and allow to melt before serving.

Nutrition Facts : Calories 239.2 calories, Carbohydrate 15.5 g, Cholesterol 167.9 mg, Fat 13.4 g, Fiber 1.9 g, Protein 14.2 g, SaturatedFat 6.1 g, Sodium 381.1 mg, Sugar 1.6 g

CAMPFIRE BREAKFAST POTATOES



Campfire Breakfast Potatoes image

Don't have to make while camping, I've added mods for "do it at home" But this became a camping staple for us.

Provided by CyanEyed Girl

Categories     Breakfast

Time 2h15m

Yield 2-6 serving(s)

Number Of Ingredients 7

2 -6 red potatoes (one per person)
1 -3 corn on the cob (1 ear for every 2 people)
diced onion
blue cheese, crumbles
Tabasco sauce
salt
pepper

Steps:

  • The night before, while sitting around the campfire, pierce each potato with a fork and wrap in tinfoil. Bury in the coals at the edge of the fire. leave there a few hours (time depends on how big and hot your fire is) when they are soft to touch, remove from coals and set aside, can put in cooler, or just leave on edge of picnic table.
  • alternately, if you're at home, bake in oven to slightly-harder-than baked-potato consistency and then put in fridge overnight.
  • Night before, boil or brown over fire the extra ears of corn.
  • IN the morning, slice the potatos into homefry chunks. Cut the corn off the cob.
  • sautee diced onion in butter, when transparent, add potatoes stirring untl hot and browned. Add the corn bits. Sautee until all is hot.
  • sprinkle with salt, pepper and a few shakes of tobasco. Add blue cheese crumbles sprinkled over the top. Remove from heat. Put a lid on and let sit 3-4 minutes or until blue cheese is melted.
  • EAT.mmmmmmmm.
  • also would probably be good with crumbled bacon, but never tried it.
  • very filling and delicious campfire breakfast.

Nutrition Facts : Calories 214.6, Fat 0.8, SaturatedFat 0.1, Sodium 15.9, Carbohydrate 48.5, Fiber 5.4, Sugar 4.5, Protein 6.1

CAMPFIRE BREAKFAST HASH



Campfire Breakfast Hash image

This skillet breakfast hash with potatoes and chorizo is delicious cooked over the fire on your camping trip-the only ingredient that needs chilling is the eggs. It's equally good made on a lazy weekend at home.

Provided by Greg Lofts

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 40m

Yield Serves 2 to 3

Number Of Ingredients 7

5 tablespoons extra-virgin olive oil
1 large russet potato, cut into 1/2-inch cubes
Kosher salt and freshly ground pepper
1 small onion, diced into 1/2-inch pieces
1 red bell pepper, ribs and seeds removed, diced into 1/2-inch pieces
1 1/2 ounces dried chorizo, thinly sliced into half-moons
3 to 4 large eggs

Steps:

  • In a large cast-iron skillet, bring 1/4 cup oil, potato, and 3/4 cup water to a boil directly over campfire coals or medium-high heat; season generously with salt. Boil until water mostly evaporates and potato begins to sizzle.
  • Add onion, bell pepper, and chorizo; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft and golden brown in places, 12 to 15 minutes. Push hash to one side of skillet; drizzle remaining 1 tablespoon oil into empty side. Crack in eggs and season with salt and pepper. Cook until egg whites are just set, 3 to 4 minutes. Serve immediately.

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