- 4 large potatoes
- 1 medium onion
- 2 Tbsp olive oil
- 1/2 tsp dried crushed rosemary
- 1/2 tsp Italian seasoning
- 1/8 tsp black pepper
Wash and peel potatoes (skins can be left on if desired). Cut potatoes into small cubes. Peel and dice onion. Place poatoes and onions in a large Ziploc bag. Add oil to bag, then seasonings. Seal bag and massage well with hands until potatoes are evenly coated with oil and seasonings. Turn potatoes into a skillet or metal pan; cover pan with foil. Cook over medium high heat until potatoes are browned and tender. Take the foil cover off the last few minutes. Serve with steaks or chicken.
A great camping breakfast recipe from the experts at KOA.