There’s nothing quite like camping and right now we’re in peak camp season. Whether you have a camp, trailer, hit the trails in a tent or prefer looking up at the stars from a bed roll, nothing is quite like escaping to your favourite retreat for a break. There is fresh air, peace and quiet, room to explore and of course the food.
Camp food is an amazing thing and is something to look forward to every time you head out. There is something simple and unpretentious about cooking over a campfire. Campfire cooking is smashmouth and delicious - probably in part due to the fact that it’s unrushed. Of course the flames and smoke play a huge role in delivering that camp food Tastitude as well as what you use to cook your outdoor eats.
I know many people who have a camp or trailer equipped with nice kitchens that pass up the convenience of cooking on a stove just to spend some extra time to cook over the open flames and hot coals of a good old-fashioned campfire.
That’s not to say having a gas element or stovetop isn’t handy at times when space is a little limited, but there really is no substitute for cooking on the coals. A few of the camp cook’s best buds are for sure a large cast-iron pan, a heavy bottomed pot and heavy duty aluminum foil.
A great way to save space while still flirting with amazing gourmet eats is to make one-pan or one-pot meals. A great chili or stew are obvious examples of one-pot meals but you can also pull off steaks with mushrooms and onions, grilled vegetables and baked potatoes, or even an amazing cast-iron breakfast.
Camp breakfast is probably my favourite meal for some reason. Maybe it’s the coffee or the early morning smoke. Naw, who am I kidding — it’s gotta be the bacon. One of my best campfire breakfasts is very easy to make and clean up after as it’s a one-pan meal but definitely makes mouths happy.
Campfire cooking is something special. If you haven’t tried cooking over the open flames, there’s not a better time than now to try it. If you happen to be an expert over the coals it’s another great recipe to add to your campfire repertoire. Either way, check it out. Your taste buds will thank you.
Richard Moorey (aka Chef House) can be reached at firstname.lastname@example.org or on his Facebook group Evolution of Tastitude. You can follow him on Twitter @House_74.
Chef House’s Campfire Breakfast Hash
- 8 eggs
- 2 lbs potato, small diced
- 1 lb bacon, chopped
- 1 large onion, sliced
- 1 bell pepper, sliced
- 1 cup sliced mushrooms
- 2 garlic cloves, crushed
- Salt and pepper to taste
Pre heat a large cast-iron pan over the campfire.
Cook the bacon until partially cooked and fat has been released.
Add the potato and onion and cook until slightly softened.
Add the mushroom, pepper, garlic and season with salt and pepper.
Cook, stirring regularly and adjusting the fire as needed.
When potatoes are tender re-season and gently crack the eggs over the
top of the hash and cover with aluminum foil.
When eggs have cooked as desired remove foil and serve.