I come from a camping-obsessed family. My dad manages a camp for a living. My mom loves to spread a blanket and sleep under the stars (she also wants an outdoor bathtub, but that’s another story). My sister Jess and her family are trail and tent fanatics. My brother Luke enjoys camping but has a habit of forgetting essentials like hats — he’s even been known to wear underwear on his head to keep warm. I have photographic evidence. My sister Christina has the cutest little pup tent; I suspect it keeps my kids from invading her space. My youngest sister Airlia, at 16, is the most enthusiastic camper I know and is working toward her license so she can go camping with friends. My stepmom Val is the queen of camp cuisine; she converted my oatmeal-hating boys into oatmeal lovers — provided it’s outdoors and chilly.
My husband would be happy stuffing a couple pairs of underwear and some energy bars into a backpack and heading into the woods. I, however, camp with a few more standards. My rules are simple:
- I need toilet facilities. A flush toilet is optional, but a potty is non-negotiable.
- I need access to clean, running water within half a mile of where we sleep.
- I do not sleep directly on the ground. My back and hips object to no pillowtop.
- If it rains, I want shelter that doesn’t leak or need constant bailing.
- I require a well-stocked cooler and my favorite camp cookery setup.
What’s my “camp cookery setup”? The Evil Genius noticed my large cast-iron skillet (a budget-friendly find at Walmart) fits perfectly on a propane turkey fryer rig. That combination becomes an ideal outdoor frying station for eggs, fish, stir-fries, fried potatoes and more. All you need is a level spot at camp — in one memorable trip, our parking space became the kitchen. It’s a simple, reliable way to bring home-style cooking outdoors.
If your cast-iron skillet needs seasoning, here’s a fast method that works well over coals: set a cooking rack low in a charcoal grill, rub the pan inside and out with a neutral oil (vegetable, canola or peanut), place the pan upside down on the rack, cover the grill and let it sit until the coals burn out. Once cool, you’ll have a beautifully seasoned skillet ready for years of use.
Camping for us is about relaxation, and food plays a big role. There’s always a hot-dogs-over-the-fire night and s’mores are mandatory — nothing angers kids faster than no s’mores. But we also like to experiment. One trip we brought a wok and fryer rig for a late-night stir-fry. Another time I made a batch of crumpets to toast over the fire; slathered with homemade ginger marmalade they disappeared in no time. Camping meals can be simple or indulgent, and part of the fun is trying something new.
Here’s a small paradox: in daily life I rarely eat breakfast. But camping? I need a hot, hearty breakfast. Val’s campfire oatmeal — dried fruit, brown sugar and generous pats of butter, cream or maple syrup — fits the bill. When I’m cooking, I usually reach for my heavy cast-iron skillet and make either a camp scramble (fried potatoes and veggies with scrambled eggs) or the ultimate camp home fries.
On a recent trip to the beautiful Letchworth Park, I chose home fries. Imagine waking up in a tent or camper, stepping outside into cool air, stretching, and finding a hot, sizzling pan of golden, fat-laden potatoes waiting for you. That’s campcraft: preparing as much as possible before you leave home so mornings at camp are effortless. Chop what needs chopping, store it properly in the cooler, bring dry firewood and an axe if needed, and know the essentials you must pack. Over time, you learn to anticipate needs — it’s part of the satisfaction of camping beyond the scenery.
For great camp home fries, I rely on four non-negotiables: potatoes, a generous amount of fat, salt and black pepper. Onions and garlic elevate the dish, but when you’re outdoors sometimes simplicity is best. For this batch I used leftover boiled waxy potatoes (salt potatoes with skins on are perfect). You can prepare boiled potatoes at home and chill them for camping; starting with boiled potatoes makes achieving a crisp exterior and tender interior much easier.
About fat: I use a blend of bacon fat, butter and a neutral oil like canola. Yes, it’s indulgent, but it’s the only way to get that deep mahogany crust and unmatchable flavor. I don’t make this often for the sake of my hips, but when I do, I do it right.
Expect a few more camping recipes in coming weeks. We’re passionate about camping and plan to get out a few more times this year.
Campfire (Kind of) Home Fries
Ingredients:
- About 4 pounds waxy potatoes, boiled and chilled (salt potatoes with skins preferred)
- 1/3 cup bacon fat
- 1/4 pound butter (1 stick)
- 1/4–1/3 cup canola oil or other neutral oil
- Salt and black pepper, to taste
- Optional: 2 cups chopped onions and 2 tablespoons minced garlic (or 1 tablespoon onion powder and 1 1/2 teaspoons garlic powder)
- Serve with hot sauce, ketchup or your preferred condiment
Before leaving for camp (or before bed), chop the boiled potatoes into roughly 1½ to 2-inch cubes and store them in an airtight container near the top of the cooler, or double-bag them in zipper bags to keep cooler water out.
To cook, place a heavy-bottomed skillet over a medium to medium-high flame, campfire grate or stove burner. Add bacon fat and canola oil and allow them to heat. When the pan is hot and the bacon fat has melted, add the butter and stir until it’s fully melted and foamy. Add the chopped potatoes and stir vigorously to coat and rough up the edges.
After the potatoes are evenly coated, let them cook without stirring until a brown crust forms on the bottom layer. The potatoes will pop and sizzle — resist the urge to stir. Once a crust forms, flip or turn sections so new surfaces can brown. If you’re using onions and garlic (or powdered substitutes), add them when you first flip the potatoes so they can soften and brown. Continue cooking, turning sections to brown all sides. When the potatoes are nearly done, remove the skillet from heat and let it cool slightly; residual heat will finish the cooking and give you crisp, browned potatoes.
These potatoes are a camping revelation: crispy outside, tender inside and intensely satisfying. A steaming bowl of these at your campsite with hot sauce at hand is a simple, perfect moment.
What foods make your heart sing? If you don’t have one, try these home fries. If you do, I’d love to hear about it — what dish makes you feel like everything will be alright?