CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2003-03-01
Serves: 3-4
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 2 cups mashed potatoes
- 1 cup uncooked oatmeal
- 1/2 cup melted butter or bacon drippings.
- salt to taste
Instructions
Work enough of the oatmeal into the mashed potatoes to make a soft dough. Add salt to taste, and enough butter or drippings to bind it together. Scatter oatmeal onto a board and flatten dough. Cut into wedges, then fry lightly in a skillet.
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