Cheesy Potatoes (Camping)

// under total-time: 5 minutes cuisine: veggie dinner camping portions: 1

Time: 5 minutes

Servings: 1

Calories per serving: ~575

Weight: ~128g (excluding water)

Ingredients

• 35g instant mashed potato flakes
• 4g nutritional yeast
• 1–2g dried onion flakes
• 28g cooked, crumbled bacon
• 28g extra mature cheddar cheese
• 23g butter
• 8g tinned green chillies (or 1–2g dried chilli)
• Salt, pepper and chilli flakes (optional)
• 180–300ml water

Preparation

1. At home, combine the potato flakes, nutritional yeast and dried onion in a ziplock bag. Pack the bacon, cheese and butter separately.
2. At camp, bring 180–300ml water to the boil.
3. Remove from heat and gradually stir in the dry potato mixture, adding it in two batches to prevent lumps.
4. Stir in the butter and cooked bacon.
5. Dice or grate the cheddar and mix into the hot potatoes until melted.
6. Add the chillies, season to taste and serve.

Notes

• Use 180ml water for thick mashed potatoes, or 300ml for a soupier consistency.
• Instant potato flakes require no simmering, saving fuel.
• For a smaller breakfast, reduce the potato flakes by 15g.
• Nutritional yeast adds a savoury, Parmesan-like flavour. Grated Parmesan can be substituted.
• For lightweight backpacking, dried chillies are preferable to tinned.
• To increase calories, add more butter, cheese or bacon.
• Use shelf-stable cooked bacon pieces where available. Keep fresh bacon and dairy chilled until needed; for longer trips without refrigeration, consider suitable shelf-stable alternatives.

Source: Andrew Skurka – Cheesy Potatoes, adapted to metric measurements.

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