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(Serves 6 Backpackers, Bicycliers, and Canoeists, or 8 Mortals)
Ingredients:
5 cups Dried Hash Brown Potatoes
2/3 cup Dried Onions, Chopped
3/4 cup Cooked & Dried Bacon, Broken into Bits
2/3 cup Egg Powder Mixture
2/3 cup Water
1 film canister of Dried Parsley
Salt & Pepper to Taste
Oil or Margarine
1 Teflon Skillet
2/3 cup Dried Green Bell Pepper, Optional
Your Imagination, Optional
Directions:
- In separate pots, soak in water the dried hash brown potatoes, dried bacon,
dried onions, dried green peppers, and whatever else your imagination has added until soft; then drain.
- Mix the egg powder with an equal amount of water to form a thin paste, add the
dried parsley.
- Fry the onions in a little oil or margarine until soft.
- Add the hash browns and cook until they begin to dry and brown.
- Pour in the egg mixture; mix and cook until firm.
- Salt and pepper to taste.
Helpful Suggestions:
- On a short trip, the bacon can be cooked until crisp at home and safely carried in a ziplock bag
without spoiling. (Carrying raw bacon in your backpack is worse than wet toilet paper and is frowned upon by judges.)
- Powdered eggs taste pretty yucky. Jay makes an egg powder mixture by combining equal parts of
powdered eggs, powdered milk, and flour. Mix this mixture with an equal part of cold water. Yum!
- Cook in a Teflon skillet. Bring a small amount of vegetable oil in a screw-top container, or better
yet, if the trip is only a few days, Jay takes along some liquid margarine for cooking and for extra flavor.
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