Day 8 of 30: Gluten-Free, Whole Food, Campfire Recipes
BREAKFAST SWEET POTATO HASH
Ingredients:
• 4 sweet potatoes, cubed
• 1 onion, diced
• 1 bell pepper, diced
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• 4 eggs (optional, for serving)
Instructions:
1. Heat olive oil in the Dutch oven. Add sweet potatoes and cook for 10-15 minutes until they begin to soften.
2. Add the onion, bell pepper, paprika, cumin, salt, and pepper. Cook until veggies are tender.
3. Optional: Crack eggs on top, cover, and cook for 5-10 minutes until eggs are done.
I’m not a chef.
I don’t live on a ranch.
I’m not even a bushcraft expert.
I’m just a mom who has traveled full-time in an RV for more than five years!
Our current rig doesn’t have an oven, and I cook almost all our meals from scratch. In this lifestyle I had to learn campfire cooking, and it quickly became my favorite method of cooking!
So throughout the month of October I am sharing a new recipe each day. Some are dinners, some breakfast, some dessert, and even a few snacks.
We have gluten allergies, so every recipe will be gluten-free. They will be made with whole foods and no processed junk.
We hope you enjoy them!
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