Provisions: Campfire Breakfast Enchiladas
’ve met with several friends over the past week who have lamented the tragedy that summer is almost over. Palm raise emoji: I DON’T THINK SO. It’s early September, people. For much of the country, temperatures won’t dip and leaves don’t fall for another four weeks, and technically speaking, the first day of fall isn’t ‘til the 23rd.
I might even posit that the best days of the camping season are right at our doorstep. Young punks have returned to school by now and fears of being knocked off the summit by a selfie-stick can be sidelined until ski season. Tell pumpkin spice it can wait ‘til Halloween (or forever, thanks) and plan one last killer trip with your cronies while the time is ripe. It’s not a legit camping season until you’ve made these breakfast enchiladas.
You’ll save 20-ish minutes on prep if you happen to have leftover taters from the night before. I’m a big fan of repurposing staples from meal to meal, saving time, money, and dirty paws over the course of a car camping weekend.
My general strategy involves pre-washing and slicing potatoes, onions, garlic, and kale then tossing them altogether in a gallon-sized ziploc bag with a hearty glug of olive oil, salt, pepper, sprig of thyme, and a half lemon for good measure. This becomes the base for all sorts of meals like beans and rice, hobo bags with fresh catch… you get the idea. In my book, the less knife-handling on a makeshift surface/cutting board, the better.
To build a suitable cooking fire, begin by gathering three types of wood: tinder (twigs, dry needles, leaves), kindling (small sticks and wood chips), and fuel (large dry split logs). Loosely pile a bits of tinder in the center of your fire pit. Add kindling using the tipi method, arranging sticks over the tinder like the name suggests. Ignite the tinder with a match and blow lightly at the base of the fire to build flames.
Add more tinder as the fire grows stronger, eventually adding the fuel wood once the tipi falls and flame is projecting some heat. Maintain a medium sized flame for even cooking. [H]
Kelsey Boyte is a freelance writer and the author of Happyolks.com.
She enjoys high-altitude hiking, deep sea fishing, mezcal, and people who don't take themselves too seriously.
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Images ©: Boyte Creative