Try our twist on a Canadian specialty the next time you go Alaska basecamp hiking! Stick to the basic recipe to have a lightweight and delicious dinner, or try incorporating some of the optional ingredients to make this meal calorie-dense. Either way, it’s the perfect meal to refuel after a long day of hiking and a great way to pay tribute to our neighbors in the North (or the East if you’re in Alaska)!
Here’s how:
Chef Extraordinaire: Anya
Serves: 2 people
Ingredients:
- 2 cups of dehydrated hash browns
- 4 cheese sticks
- 1 brown gravy packet per 2-4 campers
- ½ stick butter
Optional Additions to Gravy:
- ½ tsp thyme
- ½ tsp cayenne pepper
- 2 strips bacon
- mushrooms
- canned beef (1 can for 2-4 campers)
- 1 tbsp freeze-dried onions
- ¼ cup of an assortment of freeze-dried veggies
Optional Toppings:
- 4 real eggs
- salsa
- avocado
- hot sauce
Cooking Equipment Needed: 1 big pot or ziplock, 1 small pot, 1 pan
Directions:
To start, rehydrate hash browns in a big pot or zip lock bag – this takes a while so get started as early as possible. This next step is crucial – fry up your hashbrowns!! Poutine is traditionally made with french fries so taking the time to get that fried taste and crunch is essential. Trust us, it’s worth the time and effort! Cook the gravy according to the directions on the container/packet. Try including some of the optional additions mentioned above. If anything needs to be rehydrated, be sure to add it to the water BEFORE the gravy mix and let it fully rehydrate. Cut up the cheese sticks into curd-sized chunks (2 sticks per person). Finally, it’s time to eat! We recommend layering your dish with the crispy hash browns on the bottom, cheese pieces next, and then topping it off with a whole bunch of gravy!
*Fry up 2 eggs per camper and lay them on top of the gravy for an extra decadent meal.
Bon appetit!
