Every summer since I was born, I’ve spent at least 5 days up at my family’s cabin in the upper reaches of California. It’s my favorite place in the world. There’s no internet, no cell phone service…we sleep outside under the stars, cook on a wood stove, eat, drink, sleep, swim in the river, and enjoy the sunshine.
On the wood stove, we cook our camp favorites: corned beef hash, pot roast, tostadas. And of course, after dinner, we always end up with leftovers that are perfect for lunch the next day.
This summer, Boy and I brought a Toas-Tite grill. Needless to say, it was destiny. Here are a couple of quick leftover recipes for your camping (or backyard camping) Toas-Titing enjoyment!
Corned Beef Hash Toas-Tite
Corned Beef Hash Ingredients:
- 6-8 potatoes, boiled and chopped into cubes
- 2 cans of corned beef hash
- 1 large red onion
- 2 tablespoons of olive oil
Corned Beef Hash Directions:
- Chop up your onions and throw them into a pan to saute with the olive oil.
- Add the potatoes and the corned beef hash. Mix well.
- Cook it all up until it’s hot. Serve and eat it up! (But save some for Toas-Titing.)
- If you’re looking for a good side dish, our family goes with cooked carrots (sliced and sauteed with a little bit of butter).
- Leftovers of your corned beef hash
- Two slices of bread
- Butter one side of each piece of bread and place the buttered sides facing the clamshell of the Toas-Tite.
- Take a good spoonful (or two) of corned beef hash and dollop it on top of one slice of bread.
- Close the Toas-Tite pie iron and toast it up!
Pot Roast Toas-Tite
This one is pretty similar to the recipe above. Make your pot roast, save some leftovers (intentionally or not), and then throw it all into a Toas-Tite buttoned up by two slices of bread with a wee bit of butter. At our cabin, we make our pot roast in a solar oven and use a pretty basic recipe like this one from Epicurious.
And for the Toas-Tite sandwich featured here, we used about a quarter cup of meat (which was actually too much to make a good seal), a small dollop of mashed potatoes, and some gravy. Even though we didn’t get a good seal on the sandwich or much of a toast (because it was close to bursting at the seams), it was still delicious.
Refried Bean & Cheese Toas-Tite
(courtesy of leftover tostada makings)
- Refried beans
- One slice of cheese (we used a slice of American)
- Two slices of cheese
- Butter one side of each piece of bread and place them, buttered side toward the metal clamshell.
- Add a few tablespoons of refried beans on top of one slice of bread.
- Layer some cheese on top.
- Close up the Toas-Tite, trim the excess bread, and toast to your heart’s content.
Notes from the (wood stove) kitchen
Camp out Toas-Titing is…well…it’s awesome. Food tastes great while you’re out in the woods and Toas-Tites taste even better. I think my personal favorite from this batch was the corned beef hash one but I would eat any of them in a heart beat.