Serves: 5
Total Calories: 52

1 cup dried instant hash browns
1/4 cup diced dried onion
4 teaspoons low sodium vegetable or beef bouillon
1 teaspoon dried parsley
1/4 teaspoon diced garlic
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
1/2 cup instant mashed potatoes
1/4 cup shelf stable Parmesan cheese
1/2 cup fried onion
1 tablespoon olive oil (1 packet)
4 cups water

AT HOME:
1. Put hashbrowns and seasonings in Ziploc bag.

2. Put instant potatoes, parmesan cheese and fried onions; tuck in oil. In a second Ziploc bag.

AT CAMP:
1. Add hashbrown/seasoning bag and water to pot; cover and set aside 15 min.

2. Add oil; stir and bring to boil; lower heat and simmer 5 min.

3. Turn off stove and add contents of cheese/potato bag; stir well.

Note: This recipe was featured in 11/12 2009 issue of Washington Trails Magazine.

Quote: "The fire is the main comfort of the camp, whether in summer or winter, and is about as ample at one season as at another. It is as well for cheerfulness as for warmth and dryness." Henry David Thoreau

Nutritional Facts:

Serves: 5
Total Calories: 52
Calories from Fat: 45

More Recipes from the In The Wild Chef Cookbook:
Alpine Lake Pasta
Banana Smoothie
Bella’s Beefy Noodle Bowl
Boise Chowder
Breakfast Scramble
Campfire Popcorn
Cheesy Bacon Mashers
Chelsea’s Chicken and Dumplings
Creamy Rosa Chicken Pasta
Curried Rice
Gordy’s Gorp Balls
Grilled Peaches
Ham and Cheese Macaroni
Kumbu French Toast
Owyhee Spam & Eggs
Shrimp Sesame Noodles
Smoked Salmon Chowder
Spicy Cheesy Beans and Rice
Tejano Medley
Teriyaki Chicken
Thai Chicken Rice
The Extraordinary Bagel Sandwich
Toasted Almond Rice & Chicken
Tomato Tortellini
Trailhead Tortilla Ramen