Best 3 Hobo Knapsacks Recipes

In the realm of culinary delights, few dishes evoke the spirit of adventure and wilderness like the legendary hobo knapsack. This unique cooking technique, steeped in the history of nomadic travelers and outdoor enthusiasts, involves wrapping ingredients in foil or parchment paper and placing them directly in a campfire or grill for a slow, smoky, and flavorful cooking experience. Join us as we explore the fascinating world of hobo knapsack recipes, uncovering the secrets to creating delicious and memorable meals that capture the essence of the great outdoors.

Here are our top 3 tried and tested recipes!

FOIL PACKET KNAPSACKS

Foil Packet Knapsacks image

When our children were small, I invented this recipe to take along on trips to the park. We'd grill the packets, then eat the meal right from the foil wrap!-Ann Millhouse, Polo, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2 medium potatoes, peeled and thinly sliced
2 large tomatoes, chopped
1 large onion, chopped
1 package (10 ounces) frozen mixed vegetables, thawed
1 can (4 ounces) mushroom stems and pieces, drained
1 large egg, beaten
1/2 cup tomato juice
1/2 cup old-fashioned oats
1 tablespoon finely chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
Additional salt and pepper, optional

Steps:

In a large bowl, combine the potatoes, tomatoes, onion, mixed vegetables and mushrooms; set aside. , In another large bowl, combine the egg, tomato juice, oats, onion, salt and pepper; crumble beef over the mixture and mix well. Divide meat mixture into six portions; crumble each portion onto an 18x12-in. piece of foil. , Top with vegetable mixture; season with additional salt and pepper if desired. Bring edges of foil together; crimp to seal, forming a packet. Place on baking sheets., Bake at 350° for 50-60 minutes or until no pink remains and a thermometer reads 160°.

Nutrition Facts : Calories 252 calories, Fat 8g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 603mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 20g protein.

HOBO'S

Hobo's image

These were a regular in our rotation when I was growing up. The first time we made these, my grandpa commented that he didn't know of any hobo that would eat so well.

Provided by KaraRN

Categories One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs ground chuck
2 potatoes, sliced
4 slices onions
1 (15 ounce) can carrots, drained
1 (15 ounce) can green beans, drained
1 cup shredded cheese, any type of your choice
garlic salt or garlic powder, to taste
pepper, to taste

Steps:

Make 4 patties out of ground chuck.
Place patty in the middle of a piece of aluminum foil. (make foil big enough to come back up to the middle of the patty and to go around the veggies).
Sprinkle with garlic salt or garlic powder and pepper.
Stack veggies on top of burger patty, starting with potatoes.
Follow by onion slices.
Follow with carrots and green beans.
Pull foil up to middle and gather at the top and twist closed. (try to make sure no areas are open on the side for easier clean-up).
Place in 375°F oven on cookie sheet or directly on oven racks if you are certain, all areas are closed up for 1 hour or until patties are cooked through.
Once cooked, open foil packet and sprinkle cheese on top.
Leaving foil packet open, place back in oven long enough to just melt the cheese.
No need for sides, the whole meal is in the packet!
Can be cooked on the BBQ grill or campfire also.

HOBO STEW

Hobo Stew image

My dad use to make this dish when I was growing up and I just loved it. Of course his was a little different from mine but just as good. He would refer to it as Rainbow Stew also. Every time I make it I am reminded of him and remember all the times watching him cook growing up. It is called Hobo Stew because you can add anything you can get your hands on to it and it tastes great. It is very pantry friendly since you can pretty much use what you have vegetable wise (or what you like.) You can also add different meats. I have made it with ground longhorn, turkey, and deer. I have also used chunks of meat rather than ground. It is a great way to used up meat you have stashed in the freezer but can't think of what to cook with it (or just not enough of it the meat for it to stand-alone.) Tonight I actually used some cubed steaks I had in the freezer. I just chopped them up. If you use actual chunks of meat I would cut them into 1-inch chunks, brown in the oil before adding the vegetables. You can also play around with the herbs, adding combos you like or fresh herbs you have on hand. I just happened to have some fresh greek oregano my mother-in-law gave me . Just have fun and play around with it. The recipe is very versatile and makes a large pot of food. It is budget friendly too since you can use what is on sale.

Provided by Maiden77

Categories Vegetable

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 19

Ingredients

1/4 cup olive oil
1 onion, diced
4 carrots, diced
2 stalks celery, diced
1 lb ground beef
2 tablespoons tomato paste
4 garlic cloves, minced
1/4 cup flour
2 (14 ounce) cans diced tomatoes, with their juices
2 (14 ounce) cans vegetable broth
4 cups beef broth
2 tablespoons Worcestershire sauce
2 bay leaves
4 large russet potatoes, peeled and cut into 1-inch chunks (roughly 2 pounds)
2 (14 ounce) cans green beans, drained
2 (14 ounce) cans black-eyed peas, drained
2 (14 ounce) cans hominy, drained
1/4 cup fresh oregano, minced (or 1 tablespoon dried)
salt and pepper

Steps:

Heat oil in a large pot over medium-high heat. Add in the onion, carrots, and celery. Cook until the onion is translucent.
Add the meat and cook until no longer pink. Toss in the tomato paste and cook for roughly two minutes. The color of the paste will deepen. Put in the garlic and cook 30 seconds, until garlic is fragrant.
Add the flour and stir to coat the meat and vegetables. Allow to cook for 2 or 3 minutes to cook out the raw flour taste.
Stir in the tomatoes with their juices. Add both kinds of broth, Worcestershire sauce, bay leaves, and then carefully place your potatoes inches Stir in the rest of the vegetables (green beans, hominy, and black-eyes peas.).
Bring to a boil, then cover, reduce heat and simmer hard (or low boil) until the potatoes are done (you will be able to easily slide a fork in.) It could take up to an hour depending on how small you cut the potatoes. Stir occasionally.
When potatoes are done remove the bay leaves, stir in the oregano, and salt and pepper to taste.

Tips:

Choose the right bread: A sturdy bread that can hold up to the fillings is best. Some good options include sourdough, French bread, or a hearty whole-wheat bread.
Don't be afraid to get creative with your fillings: Almost anything can be used as a filling for a hobo knapsack, so feel free to experiment. Some popular options include cheese, meat, vegetables, and fruit.
Make sure to seal the knapsack properly: This will help to keep the fillings from spilling out and also help to cook the food evenly.
Cook the knapsack over medium heat: This will help to prevent the bread from burning.

Conclusion:

Hobo knapsacks are a delicious and easy-to-make meal that can be enjoyed by people of all ages. With a little creativity, you can create a knapsack that is sure to please everyone at your next gathering.