Recipe of the Week: Campfire Hash Casserole

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The few dry and canned ingredients make this great camp/survival food! It can be “doctored” up with various spices and meats. We buy the multi-packs of freeze-dried hash brown potatoes in waxed boxes from Costco at very reasonable prices or in packages through vendors online, and find them so very convenient for use at home regularly as well as when out hunting, camping, or any other time. They, of course, are great for storing for future preparations as well.

Ingredients:

  • 3 Tbsp vegetable oil
  • 2 boxes or packages of freeze-dried hash browns
  • 1/4 cup of freeze-dried or dehydrated onion pieces
  • 1 can cream of mushroom soup
  • 1/2 cup of dried shredded or grated parmesan or cheddar cheese
  • 1 can cooked chicken, beef, or other meat, drained (optional)

Directions:

  1. Boil about 3 1/2 cups water. Meanwhile, open boxes of hash browns and add half of the onion pieces into each.
  2. When water had boiled, pour into the boxes of hash brown potatoes/onion up to the fill line and close. (I use a clothes pin to hold the lid tight while they rehydrate about five minutes.)
  3. Heat oil in a large caste iron skillet over medium or medium- heat heat or campfire coals.
  4. After potatoes/onions have rehydrated, pour them into the hot oil, stirring occasionally until they have cooked through and begin to brown and crisp up. (If adding meat, add it after the potatoes begin to crisp up and just before adding the soup.)
  5. Add the can of soup and stir, until heated through.
  6. Top with the cheese and serve immediately.

Serves 4-6

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