Potatoes and bacon for a breakfast backpacking recipe? The potassium from the potatoes will have you ready for hot days. Of course, it’s also a great easy dinner.
Instant mashed potatoes rehydrate almost instantly. You can dig in as soon as they are cool enough to eat.
Breakfast Taters
Ingredients:
½ cup instant mashed potatoes
2 Tbsp cheese sauce powder
1 Tbsp dry milk
3 Tbsp shelf stable bacon or bacon bits
Instructions:
Pack the dry ingredients at home in a pint freezer or sandwich bag. If you take shelf-stable bacon, pack it separately in a small plastic bag.
FBC method:
Place the freezer bag in an FBC cozy or similar. Add the bacon, then add ¾ cup near boiling water to the freezer bag, and mix well. Add a bit more water if needed. Let cool down a bit and eat.
Mug method:
Add bacon to your mug, then ¾ cup of boiling water, and mix well. Add a bit more water if needed. Let it cool down a bit, then eat.
One Pot Method:
Add ½ cup water to a small pot and bring to a boil. Stir in the mashed potato mix and the bacon. Let cool down a bit and eat.
Serves 1.
Notes:
When hiking in hot weather, a good helping of potatoes will help you absorb water better and ward off painful leg cramps via the potassium in potatoes.
Cheese sauce powder can be found online or in some grocery stores (in the bulk section, or sometimes with the Parmesan cheese, in the pasta aisle). You can use cheese sauce powder from boxed mac and cheese or use 1-ounce cheddar cheese, which is diced up and added in with the water.
Find the bacon in the salad dressing aisle in grocery stores; it is often sold by croutons.
