Hashbrowns and Bacon

Crisp potato hash and the smell of hot bacon will roust most sleepy backpackers out of their tent. Great for a morning when you are not in a rush.

Serves 4

Hungry Jack Hashbrowns in BoxIngredients:

  • 4.2 ounces of dehydrated hashbrowns (1 Hungry Jack carton).
  • 1 package pre-cooked bacon (Oscar Meyer – 15 slices)
  • 1-2 cups water for rehydration
  • 1 small plastic container of cooking oil

Pre-Trip Preparation:

  • If you cannot find dried hashbrowns, you can easily dehydrate a package of frozen hashbrowns and package them in freezer zip lock bags.

Hashbrowns and BaconCooking Instructions:

  1. Heat water in pan for rehydration.
  2. Fill Hungry Jack carton with hot water, or cover dehydrated hashbrowns with water in a small pan.
  3. Wait 10 minutes for hashbrowns to absorb water.
  4. Pour off excess water before cooking.
  5. Tear up 3 pieces of pre-cooked bacon, and heat in well oiled pan.
  6. Add an even layer of hashbrowns to pan and fry for 3-4 minutes.  DO NOT stir so hashbrowns will brown and crisp.
  7. Turn and fry on the other side.
  8. Serve and eat.
  9. Repeat for additional servings.


  • Season with salt and pepper to taste.
  • Salami or other meats can substitute for bacon.
  • Add tabasco sauce or salsa to give the hash a spicy kick.