Breakfast Hash....with fresh eggs
 
 
Chef:
Recipe type: Breakfast
Kitchen Type: Back Country
Ingredients
  • ½ lb mushrooms
  • 1 large sweet potato, diced
  • ½ lb asparagus, chopped
  • 1 medium onion, diced
  • 1 cup arugula, chopped
  • 1 lb pork sausage, cooked, drained and rinsed.
  • ½ lb bacon, cooked, rinsed
  • ½ cup home made chicken stock
  • 1 tsp. Herb de Provence
  • 1 tsp. sea salt
Directions
Back Country Instructions

Back country preparation is super easy. First allow the hash to cool down to almost room temperature. Once cool, pour 1½ - 2 cups of mixture onto the drying sheet lined dehydrator tray. Use the meat setting (155-165 degrees) for this dish and allow to dry for 10-12 hours, overnight usually will do it. Drying time will depend on many factors, including the thickness of the sweet potatoes.

Once completely dry break into to small pieces.

Store in resealable vacuum seal bags. I store all my back country meals in the freezer to prevent spoiling. Serves 2

Back Country Meal Prep

Method 1 (the faster way) Add 1½ cups, 12 oz of water to the meal. Reseal and store over night in either your food canister or bag. In the morning the water will have been absorbed by the ingredients and the dish will only need to be reheated. Over medium heat in a small fry pan, allow mixture to begin to boil, reduce heat to low. Make 2-4 "wells" in the mixture and crack a fresh egg into each. You'll notice that you can skip this step if you add 6 eggs because they will just pool everywhere anyway. Cover and allow eggs to poach for 2-5 minutes. Move the pan over the heat to allow for more even cooking.

Method 2. Bring 350ml (1½ cups, 12 oz.) of water to boil. Pour the contents into the pot and boil for 5-7 minutes, or until it looks like it did before you dehydrated it. Once the mixture has been thoroughly re-hydrated, make 2-4 "wells" in the mixture and crack a fresh egg into each. Cover and allow eggs to poach for 2-5 minutes. Move the pan over the heat to allow for more even cooking.
Recipe by Back Country Culinary at http://backcountryculinary.com/breakfast-hash-with-fresh-eggs/