This recipe is… amazing! We love our simple trail breakfasts of oatmeal and granola, but sometimes it’s nice to mix it up with a big and savory meal. This Southwestern breakfast skillet has potatoes for carbs, pinto beans for protein, plenty of veggies for nutrients, and salsa for taste! It’s guaranteed to make sunrise something easy to look forward to.
Ingredients (Serves 1, 450 calories):
- 1 cup instant hash browns (e.g. Idaho Spuds)
- 1/3 cup dehydrated pinto beans
- 1/3 cup dehydrated veggies (peppers, onions, and mushrooms)
- 10 grams dehydrated salsa (about 1/3 of a 12-oz jar, dehydrated)
- 1/4 tsp garlic powder (optional)
- 1/4 tsp salt
- 1/8 tsp black pepper
- On trail: 1.33 cups water
Before the Trail:
Dehydrating:
Note: We start with more than a single-serving of fresh ingredients because it is hard to precisely predict how much fresh will yield a specified amount after dehydrating. We save the extra in mason jars for later recipes. To make three total servings of this recipe, 2 peppers, a 15.5 oz can of beans, a 12 oz jar of salsa, and an 8 oz package of mushrooms is more than enough.
- Rinse canned beans.
- Chop onions into 1/2″ pieces.
- Chop peppers into 1/2″ pieces.
- Slice mushrooms to 1/4″ thick.
- Spread veggies on separate dehydrator trays in single, even layers.
- Pour salsa onto a dehydrator tray and spread evenly.
- Dehydrate all items at 135°F until they are crispy (~8+ hours).
Assembly:
- Place all ingredients into a ziplock bag and seal.
- If storing for several months, place salsa in its own smaller bag, and put that bag in with the rest of the ingredients.
On the Trail:
- Combine water and all ingredients in a pot.
- Cover and bring to a boil on high heat. Stir occasionally.
- As soon as a boil is reached, lower heat to a simmer. Simmer covered for one minute.
- Remove from heat, mix to distribute (especially the salsa), then cover and let sit for 10 minutes, until all of the water is absorbed.
Photos:
