Breakfast Foil Packs With Hash Brown Potatoes Sausage And Scallions Recipes

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CAMPFIRE FOIL PACK BREAKFAST BURRITOS



Campfire Foil Pack Breakfast Burritos image

All it takes is a little bit of planning to add a touch of glamour to your campsite breakfast. The filling for these hearty burritos is cooked in clever foil packs over the fire. Pack all of the other fixings in your cooler and enjoy the first meal of the day in the great outdoors.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 4 hearty burritos

Number Of Ingredients 8

12 ounces Yukon gold potatoes, thinly sliced (about 3 medium)
1 poblano pepper, stemmed, seeded and thinly sliced
2 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
1 pound fresh chorizo sausage, casings removed (about 4 links)
8 large eggs
Four 10-inch flour tortillas
Shredded Cheddar, hot sauce, salsa, sliced scallions and sour cream, for serving

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with nonstick foil.
  • Put the potatoes and pepper out on the prepared baking sheet. Drizzle the oil over the vegetables and toss along with 1 teaspoon of salt and 1/2 teaspoon pepper. Spread the vegetables out in to a single layer on three-quarters of the baking sheet. Crumble the sausage on the remaining quarter of the baking sheet. Roast until the potatoes are fork tender and the sausage is cooked all the way through, about 25 minutes. Let cool completely. Pack into a large plastic re-sealable bag and refrigerate up to overnight. Pack in a cooler. (Make sure to pack all of the other ingredients and equipment too.)
  • Build a medium campfire (if there is a grate for cooking then go ahead and use it).
  • Make the foil packs: Cut eight 15-inch pieces of nonstick foil. Stack 2 pieces of foil, place your hand in the center and fold the sides up to create a shallow bowl. Repeat with the remaining pieces of foil so you have 4 bowls total. Put a quarter of the potato-sausage mixture in the center of each bowl. Crack the eggs into a quart-sized glass mason jar and shake well to scramble.
  • Divide the eggs evenly among the bowls. Fold the sides over the fillings to create a seal. Place the foil packs directly onto the coals of the fire, or on the grate above the fire, and cook, rotating with tongs every few minutes until the eggs are set, about 10 minutes. This could take more or less time depending on the strength of the fire, careful of steam you can open the packs to check while they cook. Remove from heat and let cool for 2 minutes so you can handle the foil.
  • Open each packs and flip the mixture out onto the middle of your tortillas and top with Cheddar, hot sauce, salsa, scallions and sour cream.

CAMPFIRE CHEESE HASH BROWN PACKETS



Campfire Cheese Hash Brown Packets image

Dining by the campfire? This easy packet of potatoes, bacon and cheese makes a terrific hash. We like to serve it with eggs and fresh pico de gallo. -Gina Nistico, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 package (28 ounces) frozen O'Brien potatoes, thawed
1-1/4 cups shredded cheddar cheese, divided
8 bacon strips, cooked and chopped
1/2 teaspoon salt
1/4 teaspoon pepper
hard-boiled large eggs and pico de gallo, optional

Steps:

  • Prepare campfire or grill for medium-high heat. Toss potatoes with 3/4 cup cheese, bacon, salt and pepper., Divide mixture among four 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil. Fold foil around potato mixture, sealing tightly., Place packets over campfire or grill; cook 6-9 minutes on each side or until potatoes are tender. Open packets carefully to allow steam to escape; sprinkle with remaining cheese. If desired, serve with eggs and pico de gallo.

Nutrition Facts : Calories 329 calories, Fat 15g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 708mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 5g fiber), Protein 14g protein.

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