Print Recipe

Camp Hash

RG

Ingredients

  • 4 cups shredded dried hash brown potatoes
  • 2 envelopes onion soup mix
  • 1 1/2 pounds ground meat or sausage
  • Assorted seasonings to taste
  • 6 cups water

Instructions

  1. Brown the meat in the bottom of a Dutch oven. Break up the meat as it cooks assuring that all the pink (raw) meat is cooked.
  2. Add the water and soup mix, stirring to mix well. Heat to boiling and simmer a few minutes.
  3. Add the dry potatoes and stir to mix. Cover the pot and move to the edge of the fire for about 10 minutes to allow the potatoes to swell up.
  4. Move the pot back on the heat and stir while cooking the potatoes. Cook for about 5-10 minutes.
  5. Serve hot.

Seasonings may be added with the potatoes to taste. Hot peppers, chili powder, basil and Italian seasonings are good. The meat may be hamburger, sausage, Italian sausage, etc.




Comment Form is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips