Hashbrowns & Egg Breakfast, Backcountry (Makayla)
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Ingredients
1 servings
hashbrowns, dehydrated
0.2
pound(s)
Eggs, or equivalent of Ovaeasy Egg Crystals
1.5
whole
onion, rehyrdrated from dried- or fresh diced
0.5
teaspoon(s)
oil, olive or canola
2.0
teaspoon(s)
hot sauce to taste, optional
0.25
teaspoon(s)
Bacon, pre-cooked
2.0
slice(s)
Cheese
0.5
ounce(s)
Bell Pepper
0.25
whole
Recipe Instructions
Instructions:
1. Hydrate hashbrowns overnight in warm or cool water in ziplock, or rehydrate with boiling water on dry hashbrowns in fry pan in morning for 30 min. Drain off excess water.
2. Heat oil & sauté onions in fry pan for a few minutes (be sure not to burn.
3. Add thin layer of hashbrowns to oiled pan and cook until brown and crispy.
4. Add shredded or diced cheese to hashbrowns (optional).
5. Fry or scramble separately.
6. Add eggs to top of hashbrowns. Salsa/hot sauce is optional but recommended.
Note:
- Do not add cheese for dairy free.