Best 3 Campfire Cheese Hash Brown Packets Recipes

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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.

CHEESY CAMPFIRE POTATOES



Cheesy Campfire Potatoes image

These easy cheese potatoes are great over the grill or campfire. And since they're in a foil packet, there's no mess to clean up!

Provided by Michelle Bomgaars

Categories     Side Dish     Potato Side Dish Recipes

Time 45m

Yield 6

Number Of Ingredients 7

6 potatoes, sliced
¼ cup diced onion
2 tablespoons cold margarine
¼ cup grated Parmesan cheese
¾ cup shredded mozzarella cheese
¾ cup shredded Cheddar cheese
salt and ground black pepper to taste

Steps:

  • Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
  • Cut 2 lengths of heavy duty foil approximately 18 inches square, placing one on top of the other for strength. Spray top one with non-stick spray. Spread potatoes on foil leaving plenty of room to fold up later. Scatter the onion over potatoes; slice the margarine over the potatoes; layer the Parmesan, mozzarella, and Cheddar cheeses over the potatoes; season with salt and pepper. Bring opposite edges of foil together and seal.
  • Place the packet directly onto your campfire and cook until the potatoes are soft, about 35 minutes.

Nutrition Facts : Calories 309 calories, Carbohydrate 38.6 g, Cholesterol 27.5 mg, Fat 11.9 g, Fiber 4.8 g, Protein 13 g, SaturatedFat 5.8 g, Sodium 293.3 mg, Sugar 2.3 g

BREAKFAST FOIL PACKS WITH HASH BROWN POTATOES, SAUSAGE, AND SCALLIONS



Breakfast Foil Packs With Hash Brown Potatoes, Sausage, and Scallions image

These make-ahead packet meals are perfect for camping trips as well as quick and easy breakfasts on the go. Shredded potatoes and flavorful sausage are topped with baked eggs and spinach for a hearty morning meal.

Provided by Rhoda Boone

Categories     Camping     Breakfast     Egg     Potato     Summer     Grill/Barbecue

Yield Serves 6

Number Of Ingredients 9

3 scallions, trimmed, sliced
1 (16-ounce) package frozen shredded hash brown potatoes, defrosted
12 ounces cooked breakfast sausages (about 16 sausage links), cut into ¾" pieces
¼ cup olive oil
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
3 (packed) cups baby spinach
6 large eggs
½ cup shredded cheddar (optional)

Steps:

  • Cut 12 (12x16") pieces of heavy-duty foil. Layer 2 pieces of foil on top of each other to create 6 stacks. Line top pieces of foil with parchment paper cut to the same size.
  • Toss scallions, potatoes, sausage, oil, salt, and pepper in a large bowl. Divide mixture among prepared packs, arranging in the center of each piece of parchment. Bring edges of foil together to enclose each pack, covering completely, then crimp to seal packs closed.
  • Prepare a campfire or grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Let coals burn until covered with ash and glowing red with no black remaining.
  • Place packs side by side directly onto hot coals or grill and cook, rotating with tongs occasionally, about 5 minutes. Carefully remove 1 pack from heat and check if ingredients are steaming hot. If necessary, return pack to coals and continue to cook, 5-10 minutes more.
  • Transfer packs with tongs to a flat surface and carefully open them (they will be full of hot steam). Top each pack with spinach, then crack 1 egg into the center of each and season with salt and pepper. Reseal, return to coals, and cook until egg whites are opaque but yolks are still runny, 4-5 minutes.
  • Carefully remove packs from coals, open, and sprinkle with cheddar, if using. Serve immediately.
  • Do Ahead
  • Packs can be assembled and chilled for up to 2 days or frozen for up to 1 month.
  • Cooks' Note
  • Packs can be prepared in an oven. Preheat to 450°F and place packs on rimmed baking sheets. Bake until steaming hot, about 15 minutes if packs were refrigerated and about 30 minutes if baking frozen packs (no need to defrost). Carefully open packs (they will be full of hot steam), top each pack with spinach, crack 1 egg into the center of each, season with salt and pepper, and reseal. Return to oven and cook until egg whites are opaque but yolks are still runny, 4-5 minutes more. Top with cheddar, if using. Serve immediately.
  • Editor's note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.

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