Yes, it’s romantic to think that we’ll be able to whip up a delicious dinner from scratch in no time over the camping fire. But that just isn’t the case without doing some prep work before heading out to nature. I’ve decided that rather than wait for the potatoes to roast, I pre-boil them and when it’s time to make dinner, peel and slice them and they are ready to be fried up. Key to this dinner, as it is to many a good campfire dinners, is a heavy cast-iron pan. Because of its weight, I usually bring my small one, particularly if any hiking to the campsite is involved.
1/2 lbs potatoes
2 medium-sized summer squash
1 red pepper
1 jar garlic butter
Before heading out, pre-boil the potatoes until they are done, but not over-cooked.
Heat cast-iron pan over hot embers.
Add a little garlic butter to grease the pan.
Slice squash, add to the pan and sauté until golden brown.
Peel and slice potatoes and add to the pan. Carefully brown on all sides.
Move potatoes and squash to the side and crack egg into the middle.
Cook until egg is done to your liking.
Serve hot with a slice of fresh country bread.
This dish can clearly be made just as easily in a larger pan with all four eggs done at the same time.