Backpacking hash browns with bacon and cheese is a trail recipe I recently tried on my trip to the High Uintas. It was full of calories to fuel my hike, salt and very satisfying. I have added this recipe to my trail arsenal and now I am sharing this with you.
One of my hobbies is backpacking. There is nothing like getting out in the wilderness with friends, seeing wildlife in their natural habitat and cooking really good food. Recently I hiked up to Red Castle with a good friend. She has a sharp eye for moose. Thanks to her we had seven moose sightings, one with a cow and her calf.
We took five days to complete this out & back iconic hike. After seeing how exhausted several groups were trying to do it in two, we knew we made the right decision. This also gave me time to try out a bunch of new backpacking recipes.
This one is an easy re-hydrate, cook, sprinkle recipe. Simple add water to dehydrated hash browns and let rest for 15 minutes. Squeeze out any extra water. Heat pot with some oil or ghee and place hash browns in. Let cook until crispy then stir or flip. Cook the other side and sprinkle shredded cheddar and pre-cooked bacon pieces. That’s it. Now sit back and enjoy your cup of Joe and this magnificent backcountry breakfast.
Ingredients I used
If you want to try more of my backpacking recipes, check out the Backcountry Hummus Bowl that is filling and easily scalable. Dehydrated hummus is re-constituted and smeared on a whole wheat flatbread. Olive tapenade is added for a flavorful kick.
For an introduction into backcountry cooking, this article on Backcountry Gourmet will answer many of your hot burning question.
“Only by going alone in silence, without baggage, can one truly get into the heart of the wilderness. All other travel is mere dust and hotels and baggage and chatter.”John Muir
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