Words by Lauren Hedenkamp
Photos by Sarah Terranova
Fall is the best time of the year because the air is cool and the sun is out creating a perfect weather for glamping! After a night of snuggling up in the glamper, wake up and take pleasure in the crisp mornings of fall—either glamping or at home—with these two modern takes on vintage recipes. The sweet potato breakfast hash highlights popular seasonal root vegetables with bright colors and warm flavors. This recipe is easy to make ahead and pour into a skillet once in the great outdoors. Almond milk popovers make a great side dish to compliment the hash, with minimal ingredients. A fall, whimsical table setting made up of seeded eucalyptus and white flowers is an easy way to elevate a morning breakfast table. The 1971 Swiss Colony glamper has been converted for breakfast guests simply through flowers, vintage dishes, utensils, and linens made of a burlap table runner and vintage sack.
Sweet Potato Breakfast Hash
INGREDIENTS (SERVES 3):
1 medium sweet potato
1 medium Idaho potato
1/2 of a medium white onion
1 small turnip
6 brussel sprouts
3 strips bacon
2 sprigs green onion
1 clove garlic
2 T. olive oil
salt and pepper to taste
parsley for garnish
1. Preheat oven to 400 degrees F
2. Chop up all of the ingredients, minus the eggs. (This can be done ahead of time and stored in your glamper kitchen until ready to cook.)
3. Place cut up bacon on the bottom of the skillet first. Then proceed to fill the skillet with the rest of the vegetables in no particular order.
4. Drizzle the hash with olive oil and add salt and pepper to taste.
5. Place hash in the oven for 30 minutes, stir occasionally.
6. Remove from oven and crack eggs on top of the hash.
7. Place back in oven to cook for 10 minutes.
8. Remove from oven, let cool and enjoy!
Almond Milk Popovers
INGREDIENTS (SERVES 8):
1 c. almond milk
2 large eggs
3 T. melted butter, divided
1 c. all purpose flour
1/4 t. salt
1. To make the batter combine almond milk, eggs, and 1 Tablespoon of melted butter.
2. Whisk ingredients until combined.
3. Add flour and salt. Whisk until frothy.
4. Preheat oven to 450 degrees F and let mixture rest.
5. Once oven is preheated place the muffin pan in the oven for 2 minutes.
6. Melt remaining 2 T. of butter. Remove the muffin pan and evenly distribute butter in the bottom of each cup. Whisk the batter one last time until frothy and pour the mixture half way in each cup.
7. Bake the popovers for 15 minutes. Then reduce the heat to 350 degrees F and continue baking for another 8 to 10 minutes or until golden brown on the top.
8. Let cool about 5 minutes, then enjoy!
The Gourmet Glamping team, Lauren Hedenkamp and Sarah Terranova, became fast friends in Italy. They met studying in the same art and photo program and bonded quickly over their love of art and food. Lauren’s vintage camper Ellie serves as the backdrop for Gourmet Glamping.
Lauren – firstname.lastname@example.org