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Foil Pack Breakfast Potatoes Recipe

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This recipe for Foil Pack Breakfast Potatoes is from The Ruben Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-2 lbs. red bliss potatoes, or equivalent whatever potatoes look good at the farm stand, diced into ˝ inch cubes
1 small onion, diced
3 stalks celery, chopped
2 carrots, chopped
Olive oil
Salt and pepper
Seasoning of choice (I like poultry seasoning, Cajun or many Penzey’s blends like Mural of Flavor)
Directions:
Directions:
Soak diced potatoes in salted water for 30 minutes. (Can be skipped but makes them better.) Combine all ingredients and mix well. Place mixture in the center of a sheet of tin foil. Top with another drizzle of olive oil. Fold the tin foil in half up around the potatoes and roll it closed. Fold each side up and roll it closed, so the foil makes an “envelope” around your potatoes. Cook over the fire for at least thirty minutes until potatoes are soft.
Number Of Servings:
Number Of Servings:
2-4
Personal Notes:
Personal Notes:
This is handy if you are traveling light because you can use your skillet for eggs and meat. The foil takes up relatively little space and weight. You can prepare your vegetables at home in advance and pack them in a plastic container in your cooler and assemble them when you’re ready to cook your potatoes. I introduced my friends to this at Deep Creek Lake in Maryland, which is a gorgeous campground, and it was an instant hit. They were also thrilled I brought a portable French press. Breakfasts were very fancy.

 

 

 

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