by Hallie and Bobby Berry, former SAWS Assitant Field Crew Leader and Field Crew Leader.
Servings: 2
Prep time: 5 min
Cook time: 15 min
Winning top awards at the 2015 WSI backcountry cookoff, this is one of our favorite breakfast meals in the backcountry or at home. T This recipe feeds 2 people but can be adjusted up or down as necessary. We use Hungry Jack dehydrated hashbrown potatoes because they are easily found at most grocery stores, but any dehydrated potatoes will work. Packets of salmon are easier to pack-out than a can, but any canned or packaged salmon will work for this recipe.
Ingredients
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½ - 4.2oz (or about ¾ cup) package dehydrated hashbrown potatoes.
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1 - 2.6oz package salmon
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About 4 oz cream cheese, cut or pinched into ½ inch cubes
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2 Tbs oil or butter
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2 to 4 eggs
Optional Ingredients
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Salt & pepper, cajun seasoning, dried dill
Cooking Instructions
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Rehydrate hashbrowns as directed on the package. Drain water.
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Heat butter or oil in a skillet. Add hashbrowns and cook for 4 to 5 min stirring occasionally.
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Once the hashbrowns are close to being done, stir in salmon and seasoning to taste.
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Use a spoon or spatula to make a divot in hash for each egg. Crack eggs and add to each divot. Dot the top of the hash with the desired amount of cream cheese.
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Cover skillet and cook until eggs are cooked.
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Serve and enjoy!
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