This is a fantastic stick-to-your-ribs meal. It’s surprising how good it is for something you can whip up easily at camp. After a hard day of travel, nothing fills you up better!
| Serves: | 2 |
| Storage: | Keeps for months in a ziplock bag. I’ll often keep servings from season to season. |
| Prep Time: | 25 Minutes (at camp) |
Ingredients
- 2/3 cups potato flakes (I use the Idahoan brand)
- 5 1/4 oz water (for potatoes)
- 1 tbsp powdered butter (I use molly McButter) or ghee
- 3 tbsp powdered milk
- 2/3 cup dried corn
- 2/3 cup dehydrated hamburger (aka gravel)
- Powdered gravy (I use the Club House brand)
Preparation
At Home
- Dehydrate hamburger and package it with the corn.
- Package together the potato flakes, powdered milk and powdered butter (if using ghee, package it separately and add it after potatoes have been cooked).
- Pack the gravy package with the rest of the meal. I usually put all the packages in a larger Ziplock or Food Saver bag for easy transport.
At Camp
- Rehydrate the hamburger and corn with boiling water (takes about 20 minutes, the corn takes longer than the hamburger).
- Boil the 5 1/4 oz water and stir in the potato flakes package which includes the powdered butter (if used) and powdered milk)
- Make up gravy according to the package details
- Combine all ingredients together with the exception of the gravy. Once served, pour gravy over top of the dish.
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