- Trail Cooking 101
- Dehydrating 101
- Wild Harvesting and Flora
- Recent posts
- Planning Menus
- The Fauxbaker
- Links and Resources
|Prep time||10 minutes|
Quick mashed potatoes full of onions and bacon.
|3⁄4||c||instant mashed potatoes|
|1||T||diced dried onion|
|1⁄4||t||ground black pepper|
|3||T||shelf stable bacon|
|1||oz||french onion shelf stable cheese (see notes)|
This is a recipe we do often at cooking presentations - it is easy and quick to make.
For the shelf stable cheese pick up wheels of Laughing Cow wedges. Often sold with regular cheese it does not require refrigeration till the wedges inside are opened. They make a great French Onion flavor that works well in mashed potatoes.
Pack the dry ingredients in a quart freezer or sandwich bag. Pack the bacon separately and tuck in with the cheese.
Add the bacon, unwrapped cheese and near boiling water to the bag. Stir well, seal bag tightly and knead till combined. Let sit till cool enough to eat.
Insulated mug method:
Add the unwrapped cheese, bacon and dry ingredients to your mug Pour in boiling water and stir well. Cover tightly and let sit for 5 minutes or till cool enough to eat.
One pot method:
Bring the water to a boil in your pot. Turn off the stove, add in the bacon, unwrapped cheese and dry ingredients. Stir well, let sit till cool enough to eat.