It is really windy here in Utah today, so I figured this recipe was appropriate. Enjoy!
Ingredients
| 1 | c | dried instant hash browns |
| 1⁄4 | c | diced dried onions |
| 4 | t | low sodium vegetable or beef bouillon |
| 1 | t | dried parsley |
| 1⁄4 | t | diced dried garlic |
| 1⁄4 | t | dried thyme |
| 1⁄4 | t | ground black pepper |
| 1⁄2 | c | instant mashed potatoes |
| 1⁄4 | c | shelf stable parmesan cheese |
| 1⁄2 | c | fried onions |
| 1 | T | olive oil (1 packet) |
| 4 | c | water |
Instructions
At home:
In a sandwich bag pack the hash browns through black pepper. In a second bag pack the mashed potatoes through the fried onions. Tuck in the oil.
In camp:
Add the vegetable/seasoning bag and 4 cups water to your pot. Cover and set aside for 15 minutes for the vegetables to re-hydrate Add the oil, stir well and bring to a boil. Lower the flame to low, cover and simmer on a low boil for five minutes. Turn off the stove and the contents of the cheese/potato bag to the pot. Stir well, taste for seasoning and more pepper and salt as desired.
Courtesy of trailcooking.com
Picture Credit: Alice Brans
hiking2christ 
wow…I would follow you on the trail anywhere if I knew that was going to be dinner at the end of the day! 🙂 What part of Utah do you live in?
By: Planting Potatoes on January 11, 2013
at 8:11 AM
We live in Springville which is a few miles south of Provo. You are more than welcome to hike with us anytime. Thank you for your comment. God Bless you!
By: jakinnan on January 11, 2013
at 8:13 AM
perhaps someday! 🙂 I asked because I once lived in Ogden and worked in Salt Lake.
By: Planting Potatoes on January 11, 2013
at 8:20 AM