Southwestern Breakfast Skillet
Servings: 1
Equipment
- dehydrator
Ingredients
- 1 cup instant hash browns
- 1/3 cup dehydrated pinto beans
- 1/3 cup dehydrated vegetables peppers, onions, and mushrooms
- 10 g dehydrated salsa about 1/3 of a 12-oz jar, dehydrated
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
On the Trail
- 1-1/3 cup water for rehydrating
Instructions
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 zip lock 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.