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Southwestern Breakfast Skillet

Course: Breakfast
Keyword: Vegan
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.

Notes

Source:
Southwestern Breakfast Skillet
https://thruhikers.co/southwestern-breakfast-skillet/