But anyhoo, amid the rock squirrels and natural springs (and 100 degree Texas heat), we cooked up a great dinner for ourselves on our propane stove. We discovered it cooks better than our shabby glass-top electric at home (big surprise, right?)!
The meal of the night was potatoes, green beans and bacon mashed together in loveliness, accompanied by chicken that had been salted, peppered and fried up in all that greasy, heavenly bacon fat. Originally, this recipe calls to cook the potatoes in olive oil, but that’s a pain in the ass to bring along camping, so I used butter instead and MAN was it GOOD. Take it for what it was: awesome and fattening as hell.
2. Drain potatoes. In a large nonstick skillet, heat butter or oil on medium-high heat. Add potatoes and garlic. Season with salt and pepper and mash them slightly so that they are at least split. Cook until they begin to tan/brown in spots, about 5 minutes. Transfer them to a serving dish (or in my case, back to the simmer pot) to keep warm.