Sick of the same old granola and oatmeal breakfasts? Wake up your taste buds in the morning with this delicious and very hearty breakfast bowl recipe perfect for your Alaska backpacking trip!
Chef Extraordinaire: Anya
Serves: 3 – 4 people
Ingredients:
- 2 cups hash browns
- 1 ½ cups refried bean flakes
- ¼ cup onions (we recommend dehydrated for lighter packs)
- ¼ cup mixed bell peppers (we recommend dehydrated for lighter packs)
- 1 packet of Hollandaise sauce mix
- ¼ stick of butter (or however much is required for Hollandaise sauce mix)
- 1/3 cup milk powder (or however much is required for Hollandaise sauce mix)
- Extra butter for frying hash browns
- Spice mix:
- 1 tsp taco seasoning
- 1 tsp cumin
- 1 tsp chili powder
- 2 tbsp tomato powder
- Hot sauce packets (per spiciness preference)
- Optional: 1 avocado
Directions:
Rehydrate the hash browns in a Ziploc bag of hot water for at least 10 minutes. Mix and rehydrate beans, onions, and peppers in another Ziploc bag. Add tomato powder and 1+ hot sauce packets (depending on preference) to the bean mixture. Melt butter in small pot, add milk powder, water and Hollandaise sauce mix. Cook for just a few minutes, until desired texture is achieved. Add some spice mix to Hollandaise sauce, and the rest to the (drained) potatoes. Using lots of extra butter/oil fry up your hash browns until they’re nice and crispy! Be sure to move them around a lot in the pan so they don’t stick and burn. Put those on the bottom of your bowl, and then top with the bean mixture and then finally the Hollandaise sauce.
Bon appetit! (or Buen provecho!)
