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.
- 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
- If you cannot find dried hashbrowns, you can easily dehydrate a package of frozen hashbrowns and package them in freezer zip lock bags.
- Heat water in pan for rehydration.
- Fill Hungry Jack carton with hot water, or cover dehydrated hashbrowns with water in a small pan.
- Wait 10 minutes for hashbrowns to absorb water.
- Pour off excess water before cooking.
- Tear up 3 pieces of pre-cooked bacon, and heat in well oiled pan.
- Add an even layer of hashbrowns to pan and fry for 3-4 minutes. DO NOT stir so hashbrowns will brown and crisp.
- Turn and fry on the other side.
- Serve and eat.
- 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.