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Food and Cooking

Storage food recipe: How to make country hash brown breakfast

Storage food recipe: How to make country hash brown breakfast


Survival food is sustenance that can be made easily during a survival or emergency situation with simple, long-term storage food items, cooked outdoors, using off-the-grid methods.

Country Hash Brown Breakfast

2 c potatoes, hash browns, dehydrated
3 Tbs onions, chopped, dehydrated
2 Tbs, mixed peppers, chopped, dehydrated

Dutch oven cooking is simple and delicious.

Dutch oven cooking is simple and delicious.

1 tsp sale
4 Tbs mushrooms, sliced, dehydrated
12 Tbs scrambled egg mix, mix with 12 Tbs water
1/2 c sausage, crumbles, freeze dried or canned, or use sausage TVP
1/2 c cheddar cheese, grated, or freeze dried mozzarella cheese, grated freeze dried

In medium pan, bring to a boil 6 cups of water, add potatoes, onion, mixed peppers and mushrooms, lower heat to medium, allow to cook until vegetables are tender, remove from heat and add sausage and let stand for five minutes to rehydrate.  Drain well.

Ina medium bowl, mix scrambled egg mix with water until smooth, set aside. Over medium heat in a large skillet, add a tablespoon of oil, add drained vegetables, slowly add scrambled egg mix and start to scramble. Continue cooking until eggs are almost set.

Sprinkle with cheese and stir again lightly. Turn off heat and let eggs finish setting up and cheese melt. Serve with your favorite breakfast toast.

For variety, you can also serve this with tortillas as breakfast burritos, and serve with salsa.

– From “Jan’s Fabulous Food Storage Recipes: Converting Stored Foods into Usable Meals” by Jan LaBaron

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Food and Cooking

Leon Pantenburg is a wilderness enthusiast, and doesn't claim to be a survival expert or expertise as a survivalist. As a newspaperman and journalist for three decades, covering search and rescue, sheriff's departments, floods, forest fires and other natural disasters and outdoor emergencies, Leon learned many people died unnecessarily or escaped miraculously from outdoor emergency situations when simple, common sense might have changed the outcome. Leon now teaches common sense techniques to the average person in order to avert potential disasters. His emphasis is on tried and tested, simple techniques of wilderness survival. Every technique, piece of equipment or skill recommended on this website has been thoroughly tested and researched. After graduating from Iowa State University, Leon completed a six-month, 2,552-mile solo Mississippi River canoe trip from the headwaters at Lake Itasca, Minn., to the Gulf of Mexico. His wilderness backpacking experience includes extended solos through Yellowstone’s backcountry; hiking the John Muir Trail in California, and numerous shorter trips along the Pacific Crest Trail. Other mountain backpacking trips include hikes through the Uintas in Utah; the Beartooths in Montana; the Sawtooths in Idaho; the Pryors, the Wind River Range, Tetons and Bighorns in Wyoming; Rocky Mountain National Park in Colorado, the Catskills in New York and Death Valley National Monument in southern California. Some of Leon's canoe trips include sojourns through the Okefenokee Swamp and National Wildlife Refuge in Georgia, the Big Black River swamp in Mississippi and the Boundary Waters canoe area in northern Minnesota and numerous small river trips in the Midwest and Pacific Northwest. Leon is also an avid fisherman and an elk, deer, upland game and waterfowl hunter. Since 1991, Leon has been an assistant scoutmaster with Boy Scout Troop 18 in Bend, and is a scoutmaster wilderness skills trainer for the Boy Scouts’ Fremont District. Leon earned a second degree black belt in Taekwondo, and competed in his last tournament (sparring and form) at age 49. He is an enthusiastic Bluegrass mandolin picker and fiddler and two-time finalist in the International Dutch Oven Society’s World Championships.

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