Campfire Hobo Packs with Cheese & Brats

Ingredients

• 4 mediumred or Yukon Gold potatoes, cut into 1.3 cm chunks
• 3 largecarrots, sliced into 6 mm rounds
• 1 can (425 g) or 300 g frozenwhole-kernel corn, drained (if canned) or thawed (if frozen)
• 1 mediumyellow onion, chopped
• 227 gblock cheese (Monterey Jack, pepper jack or cheddar), cut into 1.3 cm cubes
• 57 gbutter, cut into pats
• 10 mlgarlic powder
• 5 mlsmoked paprika or Cajun-style seasoning blend
• to tastesalt and pepper
• 8brats or hot dogs
• 8hot dog buns
• to servemustard
• 2 sheets per packet, about 45 cm eachheavy-duty aluminium foil

Instructions

1. 1

   Chop the vegetables

   Cut the potatoes into 1.3 cm chunks, slice the carrots into 6 mm rounds and chop the onion. Pack them together in a large zip-top bag; the potatoes can keep in a cooler for a couple of days without being cooked first.

2. 2

   Pack the cheese

   Cut the cheese into cubes and keep it cold in a separate small container or bag.

3. 3

   Portion the butter

   Pack the butter in pats, or take the whole stick and cut it into pats at the campsite.

4. 4

   Mix the seasoning

   Put the garlic powder, smoked paprika or Cajun-style seasoning, salt and pepper in a small container or shaker, ready to use at the campsite.

5. 5

   Pack the sausages

   Keep the brats or hot dogs, buns and mustard in the cooler.

6. 6

   Gather the equipment

   Bring the foil, tongs and heat-resistant gloves for handling the packets near the fire.

7. 7

   Prepare the coals

   Let the campfire burn down to glowing coals with a low, steady flame. Use radiant heat rather than flames licking the packets, which can scorch the outside before the inside cooks. A propane camp stove is not suitable for this method because it relies on heat from embers.

8. 8

   Fill the packets

   For each packet, stack two sheets of foil to help prevent tears and leaks. Divide the potatoes, carrots, corn and onion evenly among four packets, piling the vegetables in the centre of each foil stack.

9. 9

   Season the vegetables

   Sprinkle each pile with the garlic powder, paprika or Cajun-style seasoning, salt and pepper. Add one or two pats of butter to each.

10. 10

    Add the cheese

    Top each pile with a few cubes of cheese.

11. 11

    Seal the foil

    Bring the long edges together and fold them down tightly several times, then fold in the short ends. Seal the packets well enough to hold in the steam without crushing the vegetables.

12. 12

    Cook the packets

    Place the packets on a grate over the coals or nestle them at the edge of the coal bed. Cook for 25–35 minutes, turning once halfway through, until the potatoes are fork-tender. At 25 minutes, test a potato piece by carefully poking through the foil with a knife. Rotate packets if some are browning faster, as their distance from the hottest coals affects how quickly they cook.

13. 13

    Grill the sausages

    While the vegetable packets finish cooking, grill the brats or hot dogs directly on the grate over the coals, turning occasionally, until browned and cooked through. Brats take 10–15 minutes; hot dogs take less time.

14. 14

    Open and serve

    Carefully open the packets, keeping your face back as the steam escapes. Serve the vegetables alongside the brats or hot dogs in buns, with mustard.

What are campfire hobo packs?

Hobo packs are a campfire meal made by cooking ingredients together in foil over coals. They belong to a practical American outdoor-cooking tradition: the packet is both cooking vessel and serving dish, which keeps campsite washing-up to a minimum.

This version combines potatoes, carrots, corn and onion with butter and cheese, then serves the vegetables with grilled brats or hot dogs. Double-layered foil helps contain the steam and juices while the vegetables cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1027 calories, 39g protein, 113g carbs, 47g fat.

The potatoes, corn, carrots and buns provide most of the carbohydrate, while the butter, cheese and sausages contribute much of the fat. Protein comes mainly from the brats or hot dogs and cheese. To balance the plate, serve a generous portion of the vegetables alongside the sausage and bun.

Get the prep ready at home

Vegetables first: chop the potatoes, carrots and onion before packing them together for the cooler. Keeping the pieces evenly sized helps them cook at a similar rate over the coals.

Keep separate: pack the cheese in its own container and keep it cold. The butter can be portioned in advance, while the spices can go together in a small shaker for easy seasoning at the campsite.

Why the coals matter

Steady heat: wait until the fire has burned down to a bed of glowing coals with a low flame. The packets need radiant heat to cook through; large flames can scorch the foil and vegetables on the outside before the potatoes are tender.

Choose the position: a grate over the coals or the edge of the coal bed works for this method. Packets closer to the hottest coals may brown faster, so the recipe calls for checking and rotating them as needed.

Seal without crushing

Double foil: use two sheets for each packet to reduce the chance of tears and leaks. Divide the vegetables evenly between the four stacks, then add the seasonings, butter and cheese.

Leave room: fold the long edges down tightly and close the short ends, but do not press the foil down onto the vegetables. A secure seal holds in steam while giving the contents space to cook.

Check for tender potatoes

Timing: cook the packets for 25–35 minutes and turn them once halfway through. The exact timing can vary according to how close each packet sits to the hottest coals.

Doneness: at the 25-minute mark, carefully test a potato chunk through the foil with a knife. It should be fork-tender; if it is still firm, continue cooking and check again.

Grill the brats alongside

Sausage timing: cook the brats or hot dogs directly on the grate while the vegetable packets finish. Turn them occasionally until browned and cooked through; brats take 10–15 minutes, while hot dogs take less time.

To serve: open the packets carefully, as trapped steam escapes, and serve the vegetables with the sausages in buns and mustard. The vegetables can also be eaten straight from the foil.

Recipe notes & tips

• Cut the potatoes and carrots to an even size so they cook more consistently.
• Keep the cheese and sausages chilled in the cooler until needed.
• Use heat-resistant gloves and tongs when moving packets around the coals.
• Turn the packets once halfway through the cooking time.
• Keep your face back when opening a packet because hot steam will escape.

Variations

• Choose the cheese: use Monterey Jack, pepper jack or cheddar for a different flavour.
• Switch the seasoning: use Cajun-style seasoning in place of smoked paprika.
• Use hot dogs: swap them for the brats and grill for less time.
• Try frozen corn: thaw it before adding it to the packets.
• Add mustard: serve more at the table for dipping or dressing the buns.

Common mistakes to avoid

• Cooking over large flames: the outside can scorch before the vegetables cook; wait for glowing coals.
• Using a single foil layer: it is more prone to tearing or leaking; stack two sheets for each packet.
• Packing the foil too tightly: crushed vegetables have little room to cook; seal the edges but leave space inside.
• Assuming every packet cooks alike: the hottest coals can brown some faster; check and rotate the packets.
• Opening the packet too close to your face: escaping steam can burn; keep your face back.

How to store

Keep the prepared vegetables, cheese and sausages chilled in a cooler until cooking. Refrigerate leftover cooked food promptly in a covered container and use within 3–4 days; reheat thoroughly in a covered pan or foil packet until hot throughout.

Frequently asked questions