Whilst sitting around a toasty campfire this fall, do yourself a favour and try a couple of my favourite wilderness breakfast recipes; excerpted from my latest book Campfire Cooking, published by Practical Gourmet:
Mmmmmm, I can almost taste it now…
As the fog lifts off the lake and you hear the distant call of the loon, your first campfire of the day crackles with anticipation. Getting breakfast started in the Fall before anyone is awake is a secret passion, but I don’t often admit that because people would think I’m nuts. Whether it’s traditional eggs and bacon or these fun breakfast kebabs, there is something special about preparing breakfast with the cool morning air in your lungs. And there is no better way to build a strong appetite! You could prepare the sauce in advance at home to make things a little easier at the campsite.
Breakfast Kababs
Makes 6 skewers
3 Baby potatoes, unpeeled, cut in half
6 Cherry tomatoes
6 Pineapple cubes (1 inch)
6 Bacon slices
1 Red pepper, cut in 1 inch pieces
1 Green pepper, cut in 1 inch pieces
1 Yellow pepper, cut in 1 inch pieces
6 Mushrooms
6 Strawberries, ends trimmed
Ketchup 1/4 cup
Balamic vinegar 2 tbsp
Soy sauce 1 tbsp.
Dijon mustard 1 tbsp
Honey 1 tbsp
Worcestershire sauce 1 tsp
Cayenne pepper 1/2 tsp
Lemon juice 1 tsp
Fill a medium saucepan with enough water to cover potatoes. Cook on a grid placed about 2 inches over hot coals until potatoes are almost tender, about 10 minutes. Drain and set aside to cool. Arrange ingredients on skewers in the following order: potato half, cherry tomato, pineapple, bacon, red pepper, green pepper, yellow pepper, mushroom and strawberry.
For sauce, combine remaining 8 ingredients in a small bowl. Brush skewers with sauce and cook until heated through, turning and brushing with sauce several times.
Rugged Cast Iron Breakfast Potatoes
Although cumbersome, the cast iron skillet should be part of any campfire cooking trip. The number of meals you can make in this trusty skillet is limitless. Quality used cast iron cookware is readily found at many thrift stores and is an economical way to build your campfire cookware inventory. When shopping for a good cast iron skillet, examine the cooking surface closely and avoid pans with deep scratches, rusting or pitting. A well-maintained cast iron skillet will appear smooth and be a rich black colour.
Makes 4 servings
Olive oil 2 tbsp
Butter 2 tbsp
1 Medium onion, chopped
6 Medium potatoes, cubed
1 Medium green pepper, diced
1 Jalapeño pepper, chopped
Olive oil 2 tbsp
Water 1/4 cup
Garlic powder 2 tsp
Paprika 1 tsp
Salt 2 tsp
Pepper 1 tsp
Heat first amount olive oil and butter in a cast iron skillet or frying pan on grill over campfire. Add onion and cook until softened. Add potato, green pepper, jalapeño pepper and remaining 2 tbsp oil, and cook, stirring frequently, until potatoes start to brown. Add water and cook, covered, for about 5 minutes so potatoes can steam. Add remaining 4 ingredients and cook, stirring frequently, until potatoes have browned and are tender.