Camp Hash Browns
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.