Hash browns and eggs in a jar
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A trail breakfast of dried hash browns, spices, cheddar and eggs, packed at home and cooked in a pan at camp. Serves two to three.
Ingredients
- 1 lb. freeze-dried hash brown potatoes (such as Idahoan)
- 2 cups water
- 2 Tbsp oil
- ½ tsp garlic powder
- ½ tsp cumin
- 3 eggs (or dehydrated equivalent)
- ¼ cup cheddar cheese grated
- 1 Tbsp oil or butter
- Salt and pepper
Equipment
- skillet
- saucepan
Directions
- At home: scramble the eggs and freeze them for the first breakfast, or pack them in an egg container, or bring dehydrated eggs.
- Pack the hash browns, spices, oil or butter, cheddar and eggs.
- On the trail: boil the 2 cups water and pour it over the hash browns until they are just covered; let sit about 5 minutes to rehydrate.
- Heat 2 Tbsp oil in a pan. Add the hash browns, garlic powder and cumin and cook over medium heat for several minutes until crisp.
- Flip and brown the other side, then move to a bowl.
- Scramble the eggs in the pan. Put the hash browns back in, sprinkle the eggs with cheddar, and serve once the cheese melts. Season with salt and pepper.
Notes
Safety: for a shelf-stable jar, every component must be fully dry (freeze-dried potatoes, dehydrated/powdered eggs, freeze-dried or shelf-stable cheese) and sealed with an oxygen absorber; fresh cheese, butter and oil don’t belong in a sealed jar. Eggs must be fully cooked.
Nutrition
Serving: 338g | Calories: 1143kcal | Carbohydrates: 186g | Protein: 32g | Fat: 32g | Saturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 308mg | Sodium: 420mg | Potassium: 2624mg | Fiber: 15g | Sugar: 8g | Vitamin A: 789IU | Vitamin C: 184mg | Calcium: 211mg | Iron: 4.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; freeze-dried hash brown potatoes counted as dehydrated potatoes, oil counted as vegetable oil, eggs (the first choice counted), oil or butter (the first choice counted). Brands and portions vary, so use it only as an approximation.
