Hobo Dinner

My mom made "hobo dinner" regularly when I was growing up.  I think it's called that because you usually make it when you haven't had time to get to the store and you just have a bunch of odd veggies laying around that need to be eaten.  I remember my mom putting the hamburger patties, potatoes, carrots and whatever frozen vegetables she could find into a casserole dish, topping it off with cream-of-"something" and putting it in the oven for an hour and a half or so.  Here's my recreation of her classic meat and potatoes meal.

6-8 big red potatoes (about one per person), sliced
2 carrots, chopped
Boil potatoes and carrots in salted water until just tender. While that's cooking start thawing whatever frozen veggies you got taking up space in your freezer (i.e. corn, green beans, peas)

2 lbs. organic hamburger or turkey burger
1/2 tsp. dried thyme
1 tsp. dried tarragon leaves
1/2 tsp. garlic salt
1 parsley sprig, chopped
2-3 pinches crushed red pepper flakes
2 tbsp. Worcestershire sauce

Mix seasonings and Worcestershire sauce into hamburger or turkey burger.  Form into patties and cook in large skillet until browned and cooked through.  Remove and set aside. Into the same skillet you just cooked the meat in add:

1 tbsp olive oil
1 small onion, diced
6-8 mushrooms, sliced

Cook onion first for a couple minutes before adding your mushrooms.  Let sizzle away for a few minutes.  While that's busy whisk together:

1 can beef broth (or chicken broth if using turkey burger)
1 tbsp cornstarch

5 basil leafs, chopped
1 sprig parsley, chopped

Pour broth mixture into skillet with onions and mushrooms.  Bring to boil and stir until thickened.  Add drained potatoes and carrots plus your thawed veggies and a generous sprinkling of garlic salt and pepper. return meat to skillet as well and allow everything to marinate together while you set the table.  Then...eat!

*My advice is to buy fresh or frozen veggies and as organic and in-season whenever possible. 



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Wednesday, 21 October 2020

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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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