BigFishFever
04-14-2008, 10:38 PM
Didnt want to hijack canes_venatici's thread on his excellent hashbrown recipe so I thought I would share our camp tater and hashbrown recipe...
Here is what I do, this is for a base camp amount of taters...with plans for left over..
10lbs of taters
4-5 (or more) large sweet onions. (Walla Walla's if they are in season)
5-6 green peppers
Seasoning salt (I like Johnny's)
Butter....lots and lots of butter
Quarter or eighth potatoes lenghtwise
Dice/chop onions into small chunks
Cut peppers lenghtwise (removing innards)
Grab the aluminum foil and start filling with spuds, top with onions and a couple 2-3 green pepper slices, leaving enough foil to wrap up tight.
Sprinkle the seasoning salt across the spuds/onions/peppers.
Apply liberal amounts of butter into the boat and seal up tight.
When making this amount of spuds, I will make these up the night before I leave, and place in the oven at 350 degree's, and cook until the spuds are just about done, let cool, and then into a cooler they go.
If you have a campfire, these spud boats work great in/near the coals to finish the cooking. These go great with just about any camp meal you can come up with.
These are to die for...but it gets better...if you are cooking in a fire...leave the spuds in/near the fire (or on top of the wood stove) and let them simmer/cook all night long.
When making breakfast, grab the remaining boats, and slice all the ingredients up, and fry like normal hashbrowns....
This is one of my favorite camp sides...and can almost make them an entire meal!
Here is what I do, this is for a base camp amount of taters...with plans for left over..
10lbs of taters
4-5 (or more) large sweet onions. (Walla Walla's if they are in season)
5-6 green peppers
Seasoning salt (I like Johnny's)
Butter....lots and lots of butter
Quarter or eighth potatoes lenghtwise
Dice/chop onions into small chunks
Cut peppers lenghtwise (removing innards)
Grab the aluminum foil and start filling with spuds, top with onions and a couple 2-3 green pepper slices, leaving enough foil to wrap up tight.
Sprinkle the seasoning salt across the spuds/onions/peppers.
Apply liberal amounts of butter into the boat and seal up tight.
When making this amount of spuds, I will make these up the night before I leave, and place in the oven at 350 degree's, and cook until the spuds are just about done, let cool, and then into a cooler they go.
If you have a campfire, these spud boats work great in/near the coals to finish the cooking. These go great with just about any camp meal you can come up with.
These are to die for...but it gets better...if you are cooking in a fire...leave the spuds in/near the fire (or on top of the wood stove) and let them simmer/cook all night long.
When making breakfast, grab the remaining boats, and slice all the ingredients up, and fry like normal hashbrowns....
This is one of my favorite camp sides...and can almost make them an entire meal!