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Backpacker Magazine – August 2008
Trail Recipes: Portable Pub Grub
We'll show you how to adapt you favorite bar food for the trail: Mushroom-Asiago Veggie Burgers, Spicy Sweet Potato Fries, Hot Spinach & Artichoke Dip, and Toasted Tortilla Chips.
Spicy Sweet Potato Fries
2-3 medium sweet potatoes
Olive or canola oil (optional)
Seasonings such as onion powder, Italian seasoning, and/or seasoning salt
At Home
Place potatoes in paper bag.
In Camp
Peel sweet potatoes, then cut into 2-inch strips. Coat a large skillet with oil. In batches, add sweet potatoes and sprinkle with sea salt and seasonings. Fry until browned on both sides, about 10-15 minutes. Remove to a plate and top with additional seasonings, if desired. Serves 4-6.
Note: To bake fries, wrap them in foil along with the seasonings and place the packet directly on hot coals; omit the oil.
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READERS COMMENTS
I also agree.where is the meat.
Last I heard backpacking was not a veg. only thing
Posted: Oct 25, 2009 Mischief
made this on a trip last summer and it was a HIT. so good, i made it again when i was at home in real kitchen, too. there's something to be said about gooey artichoke dip after a long hike. all that was missing was an ice cold beer.
Posted: Oct 15, 2009 Erin
Anyone tried the Bangers & Mash from Packit Gourmet? Delicious, easy to make and chock full of sausage! Now, that’s my idea of trail food!
Posted: Dec 29, 2008 Anonymous
I agree. Lets get some meat on the menu.
Posted: Dec 08, 2008 James
I have been a reading Packpacker Mag for years and consider it my camping bible. But what's up with you guys in the food department, are you all vegetarians? 90% of the receipies have no meat. Where's the beef (chicken, fish, etc.)?
Posted: Oct 02, 2008 Ray
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