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Cheesy Vegetable Breakfast Potatoes

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These potatoes are great as a standalone dish - or a complement to your morning spread!
Servings 1
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients
  

  • ⅔ cup dehydrated hashbrown style potatoes
  • 1 tbsp whole milk powder
  • 1 tbsp dried vegetable blend, see notes
  • 2 tbsp cheddar cheese powder, see notes
  • pepper, to taste

Instructions

How to Prepare:

  • Combine all ingredients in a sealable container or bag

How to Cook:

  • Add ¾ cup hot water, stir well
  • Cover and let sit for 15 mins
  • Stir and enjoy!

Notes

  • DRIED HASHBROWNS: Dehydrated hashbrown potatoes - such as Golden Grill hashbrowns - are the best because they can be prepared quickly by simply adding hot water. If you can't get your hands on these, instant mashed potatoes would be the best alternative for a backcountry friendly meal. 
  • VEGETABLE BLEND: I typically use the dried mixed vegetable flakes from Bulk Barn 
  • CHEESE POWDER: Annie's cheese powder is highly recommended because it is real powdered cheese, providing the best flavour and nutrients
    • Tip: As of right now, you can't buy Annie's cheese powder on it's own. I typically buy the boxes of Mac N' Cheese, keep the noodles for a different meal, and use the cheese powder in my backcountry recipes. 
    • You can also buy large tins of powdered cheese from outdoor and emergency food suppliers such as Good2Go Co or Briden Solutions.

Nutrition

Serving: 1gCalories: 301kcalCarbohydrates: 61.4gProtein: 8.3gFat: 6gSaturated Fat: 3.9gCholesterol: 58.1mgSodium: 1121mgFiber: 3gSugar: 6g

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