Camp Hash Browns

Backpacker - - SKILLS -

Pack a grater and en­joy crispy break­fast fare miles from the near­est diner. Serves 2 to 3

2 2 Tbsp. ½ cup

medium rus­set pota­toes canola oil onion, diced salt and pep­per, to taste hot sauce, to taste AT HOME ­Pack all in­gre­di­ents sep­a­rately. IN CAMP ­Grate pota­toes into bowl of cold wa­ter. Let soak fi ve min­utes and drain, us­ing a pa­per towel or camp towel to squeeze ex­cess wa­ter from pota­toes. Heat oil over medium-high heat in a skil­let. Add onion and pota­toes and cook 5 min­utes or un­til bot­tom is browned and crispy. Sea­son gen­er­ously with salt and pep­per and flip. Cook un­til both sides are brown and pota­toes are ten­der. Serve with hot sauce.

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