You all know I love to cook on the campfire. Here’s a recipe that will make you a hero at your next breakfast, plus- it’s super easy.
In case you missed it, here’s the recipe:
1 box (4.5 oz.) dehydrated hash browns
Baby spinach leaves- chopped or torn
Fresh tomatoes, or salsa
1/4 tsp. each of: garlic powder, onion powder, salt, pepper, & oregano
Add spices to the hash browns in the carton. Add hot water to the fill line on hash brown carton. Let sit for 10 minutes. Beat 2 eggs in a bowl. Add 1/2 cup of the rehydrated hash browns. Mix well. Heat skillet over fire- add a splash of olive oil. Pour the egg/hashbrown mix into the hot skillet. Add chopped spinach, salsa, and feta to one side. Cook until brown on bottom. Flip over one side to form the omelette. Flip again if you need to cook it more. Slide it onto a plate and eat!