Going backpacking is the pinnacle of outdoor experiences. You will want to pack light with backpacking food but that does not mean lowering your standards when it comes to flavor. Comfort food on the trail is like a warm blanket and bacon makes it happen.
1/4 cup (29 Gm) Idahoan Baby Red Skins Instant Mashed Potatoes
1 Tablespoon, Nido whole milk
1 teaspoon Cornmeal
1 teaspoon Butter Buds
1/4 teaspoon Black pepper
7 teaspoons (5 Gm) Pioneer Country Gravy mix
1/4 cup (12 Gm) Hungry Jack's Potato Hash Browns, dried
1/4 cup (11 Gm) Emergency Essentials Sweet Corn, freeze dried
2 teaspoons Onion, chopped, dried
6 slices Oscar Meyer pre-cooked bacon
Place in a small plastic ziplock bag the instant mashed potato flakes, milk powder, cornmeal, Butter Buds, black pepper and gravy mix.
In a quart ziplock freezer bag, combine the hash browns, corn kernels, onions and packet of bacon slices with a copy of the “At Camp” instructions.
Package Weight: 4.5 oz.
Remove the small plastic bag with potato flakes; set aside. Place the corn mixture in a medium pot, Add 2 cups water (fill to the 500 ml mark). Dice and add the bacon. Cover; bring to a boil while stirring frequently. Cook until corn and potatoes are tender. Take off the heat and add the bag of dry ingredients. Stir for a few moments. Allow to finish cooking in an insulated cozy.
- Servings Per Recipe: 1 serving
- Amount Per Serving: 2 cups
- Calories: 571.2
- Total Fat: 24.9 g
- Cholesterol: 30.0 mg
- Sodium: 1,715.1 mg
- Total Carbs: 69.2 g
- Dietary Fiber: 5.5 g
- Protein: 23.0 g