Camp Chef: Hobo Pie
Cooking on the trail or at camp doesn’t have to be bland or always consist of easy to make meals. The Camp Chef series aims to provide you with recipes that can be made quickly at camp and still taste great. This quarter Tyler Windhurst provides us with a recipe for Hobo Pie.
When I was growing up, my mother would always make a dish she called hobo pie. I remember the first time I made this dish while out camping. The looks my friends gave me were not ones of excitement after hearing the name. But it quickly became a favorite once they tasted it. I’ve prepared it in many different ways over the years. But in this article, I’ll show you what I consider the best way.
Ingredients (Feeds 2)
- 1/2lb ground venison or ground beef
- Tablespoon bacon fat (optional)
- One large Idaho potato
- Two large carrots
- Four cloves garlic
- Sour cream
- Shredded Colby jack cheese
- Salt and pepper
Remember, if you are using a fire to cook, start the fire ahead of time. Let it burn down to coals, before placing the foil on.
- Start by getting a sheet of tin foil about 1ft-1.5ft long.
- Split the ground venison into 1/4lb patties and place in the center of foil. For additional flavor, place 1/2 tablespoon of bacon fat onto the patty.
- Dice vegetables, and place it in the foil along with the patty.
- Finely mince garlic, and add salt and pepper to the desired amount.
- Tightly fold tin foil over ingredients
- When cooking this dish on fire, move a pile of hot coals next to the fire, put the foil packet on top, and then cover it with more coals. If you’re using an oven, set the oven to 400 Fahrenheit. With either method, cook it until the potatoes are soft.
- Once the potatoes are soft, take it off the heat. Open the foil, sprinkle on shredded cheese and close it back up. Let cool.
- After your hobo pie has cooled and the cheese has melted, put a dollop of sour cream on top. Now enjoy!