Potatoes, Onions, and Eggs
Dried hash browns, dried onion, and powdered egg in one skillet. Breakfast that doesn't need a cooler.
- calories
- 520
- weight
- 4 oz
- cal / oz
- 130
- protein
- 20 g
- serves
- 2, scales
- prep
- 10 min
- cook
- 15 min
- total time
- 25 min
- water
- 350 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Campfire coals
- Canister stove
- Grill grate
- Car camping
- Basecamp
- Backpacking
- Vegetarian
- Gluten free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Dehydrated hash brown potatoes | 1 1/2 cups dry | the shredded kind in a carton rehydrates fastest |
|---|---|---|
| Dried chopped onion | 3 tbsp | |
| Powdered whole egg | 6 tbsp | equal to about 4 eggs |
| Butter or ghee | 2 tbsp | ghee holds at temperature for days |
| Garlic salt | 1/2 tsp | |
| Black pepper | 1/4 tsp |
Method
- Put the hash browns and dried onion in your pot with 250 ml of hot water. Let them sit ten minutes, then drain off anything that hasn't been absorbed. Wet potatoes will steam instead of brown.
- Whisk the egg powder into 100 ml of cool water in a mug or bottle. Let it stand while the potatoes soak so the lumps dissolve.
- Melt the butter in the skillet over the fire, coals rather than flame if you have a choice. Spread the potatoes and onion out flat and leave them alone for five minutes.
- Turn them once, cook another five, and season with the garlic salt and pepper.
- Pour the egg over the top and stir steadily until it sets. Pull it off the heat while it still looks a little wet.
The original is a car-camp skillet: real potatoes, half an onion, six eggs, butter. All of that works over a fire and none of it keeps in a pack. Swapping in dehydrated hash browns, dried onion, and egg powder gets the same dish down to about four ounces a person with nothing that spoils.
The order matters more than the ingredients. Rehydrate the potatoes first and drain them hard, because leftover water is the difference between a browned hash and grey mush. The egg goes in last and cooks in under a minute, so have it mixed and waiting before the potatoes are done.
Packing
Potatoes, onion, garlic salt, and pepper go in one bag. Egg powder rides in its own bag or it clumps against the potato starch. Ghee in a screw-top jar inside a second bag.
Variations
- A packet of bacon crumbles or a diced summer sausage goes in with the potatoes.
- Hot sauce and a slice of hard cheese stirred in at the end.
- No stove: skip the eggs, cold-soak the potatoes, and eat it as a cold hash. Not the same meal.
https://camprecipes.com/classic-recipes/potatoes-onions-eggs