7 Jun
We’ve gotten quite a few requests for the recipe for the meal that everyone (including the marmots) loved on the trail. It’s from trail cooking.com. They have a ton of back country trail recipes, so if you’re looking for ideas, start there.
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.
Step 3: DON’T FEED THE MARMOTS.
More tips and recipes from our Trail Chef, Jen in earlier entries:
http://themuirproject.com/trail-chow/
http://themuirproject.com/backcountry-pizza-recipe/
Recipe from trailcooking.com