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: 2001-03-12
Serves: 1-2
Prep Time: 1-30m
Difficulty: average
Backpacking: Yes
Ingredients
- dried potatoes (approx. 2 C loosely packed).
- 1/2 C powdered dry milk
- 1/3 C grated Parmesan cheese.
- 2 Tbsp dried onion
- 2 Tbsp bacos
- 2 Tbsp flour
- 2 Tbsp Cremora
- 1/2 tsp salt/pepper (optional)
Instructions
At home:
Boil, peel and thin slice (1/4" thick) 4 potatoes. Dehydrate at 130 F for 5-7 hours. Combine all ingredients.
At camp:
Rehydrate with just enough water to cover potatoes an hour before you plan to eat.
Heat to boiling, stirring until thickened. Cover and let stand 10 minutes.
Serve with fresh fish if you've caught any!
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