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

Ingredients:

• 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.

Cooking 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.

Notes:

• 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.