Three Square
Fall camping recipes from Fresh Off the Grid
Sweet Potato Breakfast Hash With Scallions
Sweet potato breakfast hash with crumbled chorizo sausage is a simple, one-skillet meal and the perfect way to greet a crisp autumn morning. We love breakfast hashes because of how easily they can be adapted to the season. Swap a few ingredients and spices and you have something perfectly tailored to the time of year. In these cooler days of fall, we like to focus on hearty and warming flavors.
The smaller you dice your potatoes, the faster they’ll cook, so if you wake up hungry, go for a fine dice. Another tip to keep things moving is to cook with the correct-size skillet. You want enough space so all the cubed potatoes are making contact with the skillet in a single layer, otherwise they’ll steam and become gummy.
We used pork chorizo for this recipe, but you can just as easily substitute Soyrizo, which is vegan and has the same great flavor and crumbly texture and can be found in most grocery stores.
As for the spices, you can stick with a straightforward savory profile if that’s your preference. But we opted to blend it a little toward the sweet side, with a tiny bit of cinnamon and a drizzle of maple syrup. We felt the sweet paired nicely with the spice and smokiness of the chorizo, but feel free to omit it if it’s not your thing.
If you want eggs in your hash, the easiest method we’ve found is to push aside some of the potatoes to make little pockets. Reduce the heat, drop your eggs in, and cover. The trapped steam will firm up whites while leaving a runny yolk. No flipping required.
- 1 tablespoon olive oil
- 1 medium-size sweet potato, peeled if desired
- 2 green onions
- 2 ounces crumbly chorizo or Soyrizo
- 1 teaspoon maple syrup
- ⅛ teaspoon cinnamon
- 2 eggs
- Salt to taste
- Cut the sweet potato into ½ inch cubes and finely chop the green onions (both green and light green parts).
- Heat the oil in a skillet over medium-high heat. Once the oil is shimmering, add the sweet potato. Toss to coat, then cook for 5 minutes, stirring occasionally, until just beginning to soften.
- Add the green onions and cook for an additional 5 minutes.
- Once the potatoes are tender, add the chorizo. Cook for 2 minutes or until cooked through. Add the maple syrup and cinnamon. Stir to combine.
- Make two wells in the hash and crack an egg into each. Cook the eggs to your liking—we cover our skillet with a lid for about 2 minutes to make sunny-side-up eggs.
Autumn Panzanella
A delicious medley of fall flavors, this panzanella features toasted bread, cranberries, pecans, and apples with a maple vinaigrette.
Panzanella is an Italian-style bread salad that can feature a wide assortment of seasonal ingredients. Unlike most salads that primarily contain leafy greens, a panzanella is made of a base of toasted bread. If croutons are your favorite part of a salad, then panzanella is definitely going to be your jam.
We wanted to capture a wide range of fall flavors and ingredients, so we included apples, cranberries, pecans, and arugula. The dressing is a maple mustard vinaigrette that adds a fantastic zing to the dish. To make your life easy, you can make the vinaigrette ahead and bring it in a resealable container.
While it can be tough to pass a leafy green salad off as a lunch, especially when earning an appetite outdoors, a panzanella like this is hearty enough to hold its own.
- 1 tablespoon olive oil
- ½ baguette, cubed
- 1 apple, sliced
- 1 cup (packed) arugula
- ¼ cup goat cheese
- ¼ cup cranberries
- ¼ cup pecans
- Fresh cracked pepper
- Maple Vinaigrette
- ¼ cup olive oil
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- To make the vinaigrette, add olive oil, maple syrup, apple cider vinegar, Dijon mustard, and salt to a small jar, seal, and shake to combine.
- Add 1 tablespoon oil to a skillet over medium heat. Once hot, add the bread cubes and toast, tossing frequently, until golden on all sides. Transfer to a large salad bowl.
- Add sliced apples, arugula, goat cheese, cranberries, and chopped pecans to the bowl with the bread.
- Pour dressing over the salad, then toss to coat. Let the dressing soak into the bread for 10 to 15 minutes, then crack pepper over the top and serve.
Roasted Stuffed Squash
Whether you’re making this for Thanksgiving or just want to get into the spirit of the season, this roasted stuffed squash is like having an entire feast in an edible bowl.
For this recipe, we attempted to blend all the iconic flavors of Thanksgiving into a more manageable camping meal, something that can be prepared easily over a campfire using a reasonably sized cast-iron skillet.
For the vessel of our meal, we chose an acorn squash. These little guys are super durable, can be kept at room temp, and roast up nicely over a campfire. The best part of using the squash as a bowl and incorporating all the ingredients into the stuffing is that you won’t have to dirty a bunch of serving dishes. Just load up everyone’s squash bowl and you’re done.
For the stuffing, we combined some of the greatest hits of Thanksgiving: Ground turkey, celery, onions, cranberries, and pecans are all folded together into nice warm and fluffy stuffing. With each bite you get a little bit of each flavor. Optional—if you’re a real brown gravy fan, you can always make some in a small saucepan off to the side.
- For the Squash
- 1 acorn squash
- 2 teaspoons olive oil
- ½ teaspoon salt
- For the Stuffing
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 10 ounces turkey sausage or ground turkey (or tempeh for a vegetarian/vegan option)
- 2 celery stalks, sliced
- 1 teaspoon salt
- 3 cups prepared stuffing
- ¼ cup pecans, chopped
- ¼ cup dried cranberries
- Using a large knife, chop the squash in half pole-to-pole. Scoop the seeds and stringy pulp out of the center with a spoon and discard. Rub the cut sides of each squash half with a teaspoon of olive oil and season with salt. Wrap in heavy-duty aluminum foil (optional, but recommended if cooking over a wood fire).
- Place the squash on the grill, cut side up, over medium heat. Roast for 30 minutes, then flip the squash so the cut side is facing down and roast for an additional 15 minutes or until the squash is tender.
- While the squash is cooking, heat oil in a skillet over medium heat. Add the diced onions and sauté until they are just beginning to soften, about 3 minutes. Add the turkey and cook until beginning to brown, 5 minutes or so, breaking it apart with your spatula as it cooks. Add the celery and cook for 2 minutes more.
- Fold the prepared stuffing into the turkey and vegetable mixture (or, if using store-bought stuffing, add the mix and liquid to the pan), pecans, and cranberries.
- Carefully unwrap the squash from the foil. Scoop half of the stuffing mixture into the cavity of each squash half. Serve and enjoy.
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