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We found skillet nirvana in the Sonoran Desert. It’s salty and a tad spicy with a dash of smoke. We’re obsessed with these specialty ingredients and recipes to fire up your campfire cooking game.<\/p>\n
Words by Overland Bound Staff<\/em><\/p>\n Ah the campfire. That glorious pit of flickering, culinary possibilities. If the hearth is the heart of the home, then the campfire is most certainly the centerpiece of the camp. Have skillet, will travel.<\/p>\n Nothing beats a meal on the trail. Even if it\u2019s less than extraordinary by fancy restaurant standards, every campfire meal is deeply satisfying on an almost cellular level. If you\u2019ve planned it right<\/a>, you have exactly what you need (not too much and not too little) to prepare something hearty for your family and campmates. You\u2019re surviving, and loving every bite.<\/p>\n Now. Let\u2019s talk about breakfast. Don\u2019t get us wrong, every part of morning in the woods is special, but breakfast…well breakfast is an especially magical time.<\/p>\n We\u2019re early risers on the trail. We wake up (usually) rejuvenated and almost immediately, our stomachs politely inform us that they are both empty and expect nothing less than greatness. Fair.<\/p>\n So we begin to create something up to their standards. Folks, we\u2019re happy to say that we\u2019ve recently discovered an ingredient that takes our breakfast, and every meal on the trail, to summit levels.<\/p>\n We stumbled upon Desert Provisions<\/a> a few months ago. On a whim, we took their Camp Salt Collection<\/a> on a trip to spice up our skillet game. Mission accomplished and then some. The founders of Desert Provisions started their company with the goal of sharing the unique flavor of the desert. We especially appreciated and identified with this mission.<\/p>\n Every place has a spirit and once you find a landscape that feels extra right to you, there\u2019s an instinctual desire to share it with the overlanding community. (Note that I didn\u2019t say \u201cdivulge the coordinates of a favorite campsite.\u201d Let\u2019s be real.)<\/p>\n Desert Provisions makes a variety of specialty salts and spices sourced from the Sonoran Desert in the American Southwest. Most of their flavors specifically celebrate Hatch, New Mexico. The Camp Salt Collection<\/a> that we use for everything now (at home and at camp) contains 3 salt blends: Hatch Green Chile Salt, Hatch Red Chile Salt, and Sonoran Sea Salt.\u00a0If you\u2019re new to Desert Provisions, start with this collection. It gives you the best introduction to what these flavors are all about. Points for packaging as well.<\/p>\n We\u2019ve also got favorite breakfast recipes!<\/a> I know, we never go on with such gusto about food like this. Desert Provisions is just that good. We recommend the Camp Breakfast Skillet<\/a> and the Camp Breakfast Tostadas<\/a>. By recommend, we mean do this immediately.<\/p>\n Both recipes take less than 20 minutes to prepare and feature fresh vegetables with either eggs or Green Chile Smashed Beans (!) as the protein. (Hey carnivores, throw your chicken in there, no problem). There are corn or flour tortillas involved but they\u2019re optional if you\u2019re doing Whole 30 or gluten free. Of course, make sure that your Camp Salt Collection<\/a> is nearby because they\u2019re the stars of the show.<\/p>\n Recipe courtesy of our friends at Desert Provisions<\/em><\/p>\n 4 eggs<\/p>\n 2 tbsp olive oil<\/p>\n 1 lb small yellow potatoes, quartered<\/p>\n 1 yellow onion, diced<\/p>\n 2 yellow squash, diced<\/p>\n 3 cups baby spinach<\/p>\n Pinches of Desert Provisions CAMP SALT Hatch Red Chile Salt<\/a><\/p>\n Using a well-seasoned cast iron skillet, cook potatoes over medium heat in 1 tbsp of olive oil until crispy and 90% done, about 12-15 minutes. Add 2 pinches of CAMP SALT Hatch Red Chile Salt<\/a>. Add remaining tbsp of olive oil to skillet. Add onions and squash to potatoes and saut\u00e9, about 5 minutes. Add spinach and gently toss to combine using a wooden spoon or tongs.<\/p>\n Crack eggs directly into skillet and cover with a lid for 5-7 minutes or until eggs are cooked to desired consistency. Top with generous pinches of CAMP SALT Hatch Red Chile Salt<\/a>.<\/p>\n Sit back. Relax. Enjoy the view.<\/p>\n Recipe courtesy of our friends at Desert Provisions<\/em><\/p>\n 8 taco-sized flour or corn tortillas (or store-bought tostadas)<\/p>\n 8 eggs<\/p>\n Green Chile Smashed Beans<\/a><\/p>\n \u00bd cup salsa (any kind, pico de gallo, tomatillo)<\/p>\n \u00bc cup cilantro, finely chopped<\/p>\n \u00bd cup onion, finely chopped<\/p>\n 2 tsp olive oil, divided<\/p>\n 1 lime, halved<\/p>\n 1 cup shredded cabbage (optional)<\/p>\n Pinch of of Desert Provisions Hatch Green Chile Salt<\/a><\/p>\n Start by warming your Green Chile Smashed Beans<\/a> over low to medium-low heat. Stir frequently to avoid burning. Combine cilantro and onion and mix together with a pinch of Desert Provisions Hatch Green Chile Salt<\/a>, 1 tsp olive oil and squeeze of half lime.<\/p>\n While your beans are warming, heat your cast iron skillet over medium-high heat. Add 1 tsp of olive oil. Once warm, heat each tortilla (both sides) until they are slightly blackened and crispy. This will serve as the base of your tostada. Alternatively, you can purchase tostadas in advance of your trip to make things even easier.<\/p>\n Fry eggs 2-3 at a time in the same cast iron skillet (or other non-stick pan) or as many as your pan allows. Use additional olive oil or spray if needed.<\/p>\n Assemble tostadas: tortilla, beans<\/a>, egg, top with cilantro\/onion mixture, cabbage, salsa, and top with additional pinches of Hatch Green Chile Salt<\/a> to taste. Sit back, enjoy your camp coffee before you hit the trail.<\/p>\n <\/p>\n This recipe works best while camping if you make the Green Chile Smashed Beans<\/a> in advance of your trip – make up to 5 days in advance. You can easily store these in a sealed container or plastic bag and quickly reheat on a camp stove. Likewise, we also recommend preparing any other things in advance (cilantro\/onion mix) to make your cooking experience (and cleaning) super easy.<\/p>\n Our camp kitchen essentials include a cast iron skillet. This is obviously not ideal for backpacking or if you need to pack in your gear, but perfect for a car-camping or vanlife camp kitchen.<\/p>\n Feel free to use corn tortillas to make this a gluten free option or I recently discovered jicama taco shells (hello, genius) if you are going fully no carb or doing a keto, Whole30 or paleo diet. If you opt for the corn tortillas make sure to use enough oil to fry them up a bit to make them extra crispy.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" We found skillet nirvana in the Sonoran Desert. It\u2019s salty and a tad spicy with a dash of smoke. We\u2019re obsessed with these specialty ingredients and recipes to fire up your campfire cooking game. <\/p>\n","protected":false},"author":11,"featured_media":34421,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"We found skillet nirvana in the Sonoran Desert. It's salty and a tad spicy with a dash of smoke. We're obsessed with these specialty ingredients and recipes to fire up your campfire cooking game. \n\nWords by Overland Bound Staff\n\nAh the campfire. That glorious pit of flickering, culinary possibilities. If the hearth is the heart of the home, then the campfire is most certainly the centerpiece of the camp. Have skillet, will travel. \n\nNothing beats a meal on the trail. Even if it\u2019s less than extraordinary by fancy restaurant standards, every campfire meal is deeply satisfying on an almost cellular level. If you\u2019ve planned it right<\/a>, you have exactly what you need (not too much and not too little) to prepare something hearty for your family and campmates. You\u2019re surviving, and loving every bite.\n\nNow. Let\u2019s talk about breakfast. Don\u2019t get us wrong, every part of morning in the woods is special, but breakfast...well breakfast is an especially magical time. \n\nWe\u2019re early risers on the trail. We wake up (usually) rejuvenated and almost immediately, our stomachs politely inform us that they are both empty and expect nothing less than greatness. Fair. \n\nSo we begin to create something up to their standards. Folks, we\u2019re happy to say that we\u2019ve recently discovered an ingredient that takes our breakfast, and every meal on the trail, to summit levels. \n\nWe stumbled upon Desert Provisions<\/a> a few months ago. On a whim, we took their Camp Salt Collection<\/a> on a trip to spice up our skillet game. Mission accomplished and then some. The founders of Desert Provisions started their company with the goal of sharing the unique flavor of the desert. We especially appreciated and identified with this mission. \n\nEvery place has a spirit and once you find a landscape that feels extra right to you, there\u2019s an instinctual desire to share it with the overlanding community. (Note that I didn\u2019t say \u201cdivulge the coordinates of a favorite campsite.\u201d Let\u2019s be real.)\n\nDesert Provisions makes a variety of specialty salts and spices sourced from the Sonoran Desert in the American Southwest. Most of their flavors specifically celebrate Hatch, New Mexico. The Camp Salt Collection<\/a> that we use for everything now (at home and at camp) contains 3 salt blends: Hatch Green Chile Salt, Hatch Red Chile Salt, and Sonoran Sea Salt. If you\u2019re new to Desert Provisions, start with this collection. It gives you the best introduction to what these flavors are all about. Points for packaging as well. \n\nWe\u2019ve also got favorite breakfast recipes!<\/a> I know, we never go on with such gusto about food like this. Desert Provisions is just that good. We recommend the Camp Breakfast Skillet<\/a> and the Camp Breakfast Tostadas<\/a>. By recommend, we mean do this immediately. \n\nBoth recipes take less than 20 minutes to prepare and feature fresh vegetables with either eggs or Green Chile Smashed Beans (!) as the protein. (Hey carnivores, throw your chicken in there, no problem). There are corn or flour tortillas involved but they\u2019re optional if you\u2019re doing Whole 30 or gluten free. Of course, make sure that your Camp Salt Collection<\/a> is nearby because they\u2019re the stars of the show. \n\nCamp Breakfast Skillet\nRecipe courtesy of our friends at Desert Provisions\nTakes: 10 minutes to prep, 20 minutes to cook\nSERVES 2-4\n\n4 eggs \n\n2 tbsp olive oil \n\n1 lb small yellow potatoes, quartered\n\n1 yellow onion, diced\n\n2 yellow squash, diced\n\n3 cups baby spinach\n\nPinches of Desert Provisions CAMP SALT Hatch Red Chile Salt<\/a>\n\nUsing a well-seasoned cast iron skillet, cook potatoes over medium heat in 1 tbsp of olive oil until crispy and 90% done, about 12-15 minutes. Add 2 pinches of CAMP SALT Hatch Red Chile Salt<\/a>. Add remaining tbsp of olive oil to skillet. Add onions and squash to potatoes and saut\u00e9, about 5 minutes. Add spinach and gently toss to combine using a wooden spoon or tongs.\nCrack eggs directly into skillet and cover with a lid for 5-7 minutes or until eggs are cooked to desired consistency. Top with generous pinches of CAMP SALT Hatch Red Chile Salt<\/a>.\nSit back. Relax. Enjoy the view. \n\nCamp Breakfast Tostadas\nRecipe courtesy of our friends at Desert Provisions\nTakes: 15 minutes\nSERVES 4 (TWO TOSTADAS)\n\n8 taco-sized flour or corn tortillas (or store-bought tostadas)\n\n8 eggs\n\nGreen Chile Smashed Beans<\/a>\n\n\u00bd cup salsa (any kind, pico de gallo, tomatillo)\n\n\u00bc cup cilantro, finely chopped \n\n\u00bd cup onion, finely chopped \n\n2 tsp olive oil, divided \n\n1 lime, halved\n\n1 cup shredded cabbage (optional)\n\nPinch of of Desert Provisions Hatch Green Chile Salt<\/a>\n\nStart by warming your Green Chile Smashed Beans<\/a> over low to medium-low heat. Stir frequently to avoid burning. Combine cilantro and onion and mix together with a pinch of Desert Provisions Hatch Green Chile Salt<\/a>, 1 tsp olive oil and squeeze of half lime.\nWhile your beans are warming, heat your cast iron skillet over medium-high heat. Add 1 tsp of olive oil. Once warm, heat each tortilla (both sides) until they are slightly blackened and crispy. This will serve as the base of your tostada. Alternatively, you can purchase tostadas in advance of your trip to make things even easier.\nFry eggs 2-3 at a time in the same cast iron skillet (or other non-stick pan) or as many as your pan allows. Use additional olive oil or spray if needed.\nAssemble tostadas: tortilla, beans<\/a>, egg, top with cilantro\/onion mixture, cabbage, salsa, and top with additional pinches of Hatch Green Chile Salt<\/a> to taste. Sit back, enjoy your camp coffee before you hit the trail.\nCook's notes: This recipe works best while camping if you make the Green Chile Smashed Beans<\/a> in advance of your trip - make up to 5 days in advance. You can easily store these in a sealed container or plastic bag and quickly reheat on a camp stove. Likewise, we also recommend preparing any other things in advance (cilantro\/onion mix) to make your cooking experience (and cleaning) super easy.\nOur camp kitchen essentials include a cast iron skillet. This is obviously not ideal for backpacking or if you need to pack in your gear, but perfect for a car-camping or vanlife camp kitchen.\nFeel free to use corn tortillas to make this a gluten free option or I recently discovered jicama taco shells (hello, genius) if you are going fully no carb or doing a keto, Whole30 or paleo diet. If you opt for the corn tortillas make sure to use enough oil to fry them up a bit to make them extra crispy.","_et_gb_content_width":"1260","footnotes":""},"categories":[23],"tags":[45,53,101,28,58,75,76,47,59,73,60],"class_list":["post-30863","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gear","tag-adventure","tag-camping","tag-east","tag-expedition-2","tag-off-road","tag-offroad","tag-outdoors","tag-overland","tag-overland-bound","tag-overland-vehicle","tag-overlanding"],"_links":{"self":[{"href":"https:\/\/www.overlandbound.com\/marketing-api\/wp\/v2\/posts\/30863","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.overlandbound.com\/marketing-api\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.overlandbound.com\/marketing-api\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.overlandbound.com\/marketing-api\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/www.overlandbound.com\/marketing-api\/wp\/v2\/comments?post=30863"}],"version-history":[{"count":0,"href":"https:\/\/www.overlandbound.com\/marketing-api\/wp\/v2\/posts\/30863\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.overlandbound.com\/marketing-api\/wp\/v2\/media\/34421"}],"wp:attachment":[{"href":"https:\/\/www.overlandbound.com\/marketing-api\/wp\/v2\/media?parent=30863"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.overlandbound.com\/marketing-api\/wp\/v2\/categories?post=30863"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.overlandbound.com\/marketing-api\/wp\/v2\/tags?post=30863"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Camp Breakfast Skillet<\/h3>\n
Takes: 10 minutes to prep, 20 minutes to cook
Serves 2-4<\/h4>\nCamp Breakfast Tostadas<\/h3>\n
Takes: 15 minutes
Serves 4 (TWO TOSTADAS)<\/h4>\nCook’s notes<\/h2>\n