5 Easy Camping Recipes for a 2-Burner Stove

A 2-burner camp stove changes what is possible at a campsite. With two flames you can boil water on one side while you fry or simmer on the other, so a full meal comes together in the time a single pot used to take. These five recipes are built around that idea. Each one uses both burners, needs only basic camp cookware, and a couple steps can be prepped at home so there is less to do at the site.

Gear for all five recipes: one 10–12 inch skillet, one medium pot with a lid, a spatula, a wooden spoon, tongs, and a cutting board. Bring a lighter, a windscreen if your stove allows one, and a stable, level surface for the stove.

1. Breakfast Hash with Fried Eggs (serves 4)

Ingredients: 4 medium potatoes (diced small, or pre-boiled at home), 1 onion, 1 bell pepper, 200 g sausage or diced ham, 4–8 eggs, oil, salt, pepper, paprika.

Method:

1. Left burner, medium-high: heat oil in the skillet and add the potatoes. If they are raw, cover for 8–10 minutes so they steam through, then uncover to crisp.

2. Add onion, pepper and sausage. Cook 6–8 minutes, stirring now and then, until browned. Season with salt, pepper and paprika.

3. Right burner, low: while the hash browns, boil water in the pot for coffee or tea.

4. Make 4 wells in the hash, crack an egg into each, cover, and cook on low for 4–5 minutes until the whites set.

Tip: pre-boiling the potatoes at home cuts the cooking time in half and saves fuel.

2. One-Pot Chili with Skillet Cornbread (serves 4)

Ingredients: 500 g ground beef or a can of extra beans for a vegetarian version, 1 onion, 2 cans beans (drained), 1 can crushed tomatoes, 2 tbsp chili powder, 1 tsp cumin, salt. For the cornbread, use a boxed cornbread mix plus the egg/milk it asks for (or shelf-stable milk).

Method:

1. Right burner, medium: brown the meat and onion in the pot. Add the beans, tomatoes and spices, then bring to a gentle simmer. Cover and turn to low for 20 minutes, stirring every few minutes.

2. Left burner, low: grease the skillet, pour in the cornbread batter about 1 cm thick, cover with a lid or foil, and cook on the lowest flame for 12–15 minutes until the top is set. Flip carefully for the last 2 minutes if you want both sides golden.

3. Serve the chili over wedges of cornbread.

Tip: low and covered is the key to cornbread on a stove. A high flame burns the bottom before the middle cooks.

3. Garlic Butter Pasta with Vegetables (serves 3–4)

Ingredients: 400 g pasta, 1 zucchini, 1 cup cherry tomatoes, 1 cup spinach, 4 cloves garlic, 3 tbsp butter, grated parmesan, salt, pepper, chili flakes.

Method:

1. Right burner, high: bring a pot of salted water to the boil and cook the pasta. Save one cup of the pasta water before draining.

2. Left burner, medium: melt the butter in the skillet, add the garlic for 1 minute, then the zucchini for 4 minutes, then the tomatoes until they start to burst.

3. Add the drained pasta, spinach and a splash of pasta water to the skillet. Toss until the spinach wilts and the sauce coats the pasta. Finish with parmesan, pepper and chili flakes.

Tip: put the lid on the pot to bring the water to a boil faster and use less fuel.

4. Chicken Fajitas with Warm Tortillas (serves 4)

Ingredients: 500 g chicken breast or thigh cut in strips (keep it cold in the cooler and cook it on day one), 2 bell peppers, 1 onion, fajita seasoning or chili powder + cumin + garlic powder, oil, 8 tortillas, plus toppings: salsa, sour cream, cheese, lime.

Method:

1. Left burner, high: heat oil in the skillet and cook the seasoned chicken in one layer for 6–8 minutes until cooked through, then move it to a plate.

2. In the same skillet, cook the peppers and onion for 5 minutes until soft and lightly charred. Return the chicken and toss.

3. Right burner, low: warm the tortillas one at a time in a dry pot lid or a second pan, about 20 seconds per side.

4. Build the fajitas at the table with the toppings.

Tip: marinate the chicken at home in a sealed bag. It travels flat in the cooler and keeps everything cold.

5. Skillet Apple Crisp and Hot Chocolate (serves 4)

Ingredients: 3 apples (sliced), 2 tbsp butter, 2 tbsp brown sugar, 1 tsp cinnamon, 1 cup granola, hot chocolate mix, water or milk.

Method:

1. Left burner, medium-low: melt the butter in the skillet, add the apples, sugar and cinnamon, and cook 8–10 minutes until soft and syrupy.

2. Right burner, medium: heat water or milk in the pot for the hot chocolate.

3. Spoon the apples into mugs or bowls and top with the granola right before serving so it stays crunchy.

Tips for cooking on two burners

• Plan the slow item first. Start whatever takes longest (pasta water, chili, potatoes), then begin the quick item on the second burner.

• Use one burner high and one low. Most two-burner meals pair a boil or sear with a gentle simmer. Running both on full wastes fuel and burns food.

• Lids save fuel. A covered pot boils noticeably faster, which matters on a multi-day trip.

• Keep the stove stable and sheltered. Set it on a level surface, away from the tent and anything that can catch fire, and block the wind so the flame stays steady.

• Cook in open air. Never run a gas stove inside a closed tent or vehicle.

• Bring enough fuel and check the fit. Use the fuel type your stove is made for, carry a spare, and remember that gas loses pressure in cold weather, so keep spare fuel out of the cold until you need it.

• Prep at home. Chopped vegetables, pre-mixed spices and marinated meat in labelled bags turn every recipe here into a 20–30 minute job.

With a little planning, a 2-burner stove covers breakfast, dinner and dessert without a campfire. Pick two or three of these for your next trip, prep what you can at home, and spend the extra time enjoying the campsite.

About the Author:

ZORACook Team. We make portable butane stoves and fuel for home and outdoor cooking. More guides at zoracook.com.