recipe

July 21, 2021

Camp Ground Pan-Fried Walleye and Potatoes and Salami Breakfast Hash

Here are a few recipes we cooked on our most recent Van Trip to True North Base Camp in Crosby, Minnesota, where we Mountain Biked and Paddled the Cuyuna Regional Trails.  We really enjoyed exploring Crosby Minnesota and wrote more about the town and some suggestions for your trip here.

Ingredients for Fried Walleye

2 pieces fish (cut large filets in half for easier handling)

Fish seasoning

1/4 cup flour

1/4 cup yellow cornmeal

1/2 tsp paprika

1/2 tsp salt

1 tsp Old Bay seasoning

 

Ingredients for the Potatoes

1 Tbsp vegetable oil

1 Russett potato

1 tsp salt

1/2 tsp cracked black pepper

 

Instructions for the Walleye:

Heat your oil in a cast iron pan on the grill or your stove

In a Ziploc bag, combine seasoning with the fish

Shake in a bag

Fry the fish pieces in batches until golden brown, about 3 minutes aside.

Sprinkle with kosher salt and serve

 

Ingredients for the potatoes

1 Tbsp vegetable oil

1 Russet potato

1 tsp salt

1/2 tsp cracked black pepper

 

Instructions for the potatoes

Start stovetop or campfire grill

Pour vegetable oil into 12- inch cast iron skillet

Slice potatoes into ¼ inch slices.

Toss the potato with oil, salt, and pepper and mix well.

Carefully place potatoes in the skillet on the grill (they spatter) and move the pan to the medium heat side of the grill.

Stir every 5 minutes or so and occasionally rotate the pan between the hot and medium sides.

Potatoes will fry for about 30 minutes and should be nicely brown and fork-tender with plenty of crispy edges and bits.

 

Dry Salami Breakfast Hash

Ingredients:

2 Tbsp Cooking Oil

1 medium onion, finely chopped

1 Russett Potato cut into one-inch cubes

1 cup dried salami diced into 1/2 inch cubes

Salt and Pepper

All-purpose seasoning

 

Instructions:

Heat Cooking oil.

Add the potatoes to the pan. Cook, frequently stirring, for 10 minutes. Add the Salami pieces to the pan with the potatoes and cook 10-15 minutes more until brown and crisp. Finish with

Salt and pepper and add hot sauce if you like. You can serve a fried egg cooked in butter right on top of the hash.