Back Country Kitchen: Camp Cooking for Canoeists, Hikers and Anglers - Softcover

Über die Autorin bzw. den Autor

Teresa Marrone has written over a dozen outdoors cookbooks and has been published in several magazines. She has taught outdoor cooking at seminars and on TV. An avid outdoors enthusiast, Teresa has camped and cooked in back-country areas from the hills and high desert plains of Wyoming to Minnesota's Boundary Waters Canoe Area Wilderness. She lives in Minneapolis, Minnesota.

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Corned Beef Hash2 servings

Try this for a lazy-day camp breakfast, or as a change-of-pace lunch. You can substitute any type of dried, pressed lunchmeat for the corned beef; try pressed ham for a delicious variation.

Place in a small plastic bag and seal with a twist-tie:

1 teaspoon beef bouillon granules

3/4 teaspoon dry mustard

1/4 teaspoon (scant) crumbled dried thyme leaves

1/8 teaspoon black pepper

Combine in freezer-weight quart plastic zipper bag:

1 1/4 cups crumbled dried pressed corned beef slices

3/4 cup dried diced potatoes

3 tablespoons dried chopped onion

2 tablespoons dried diced green bell pepper

The small bag with the spices

Carry separately:

Bacon drippings, clarified butter or oil for frying

2 eggs, optional

Ketchup, optional

At camp:

Remove small bag with spices and set aside. Boil 1 1/2 cups water; add to zipper bag with potato mixture (see page 155). Let stand until potatoes are almost tender, 20 to 30 minutes. Drain excess water (tip: the leftover soaking water―about 1/2 cup―is a tasty broth that the cook may enjoy as a pre-meal snack!). Add spices; mix well.

In medium skillet, heat enough drippings to grease the skillet well. Add potato mixture. Fry, stirring occasionally, until lightly browned. When browned, push hash to side of skillet to keep warm; fry eggs over-easy, or as desired. Serve eggs over hash, with ketchup on the side.