Recipe: Canned pepper and onion hash browns.
By Jason Wagner
When it comes to a well-stocked emergency food pantry, I think, just as important as it’s to have all of these wonderful survival supplies is the know how when it comes to using them. Which is why, for my own sake, and for the benefit of you, my readers, I’m thinking up some survival food recipes that work well in theory, and in practice, too! This one in particular is what I like to call a very good start to this grand recipe experiment. Of course, I’ll be introducing plenty of other recipes, as I think of them.
For this recipe, I used the Augason Farms diced red and green bell peppers, their diced onions and lastly, their diced potatoes.
2 ½ Cups of Augason Farms Diced Potatoes
½ Cup of Augason Farms Diced Green and Red Bell Peppers
¼ Cup of Augason Farms Diced Onions
A minimum of one tablespoon of ANY cooking oil, butter OR grease
A skillet, preferably a well-seasoned 15 inch cast iron skillet
A fitting lid
A 2 quart saucepan
(Optional) Salt and pepper
Meal Yield: Enough to form a thick layer over a 15 inch skillet.
What’s nice about this one is, if you’ve got the above ingredients in your log term food storage pantry, you can make a fairly, well you know, for the apocalypse, or, hopefully just an emergency – down home meal.
Start by adding all of the measured ingredients into a saucepan, then take said saucepan and fill it with enough water to cover all of the vegetables. Bring it to a boil, then lower to a simmer and cook uncovered. When the waters fully absorbed, test it, and if it needs more water, add a bit more; continue this process of evaporation, taste testing and adding more as needed until its been fully cooked. Of course, given that this is a survival recipe, only add as much water as needed each time. You’ll know it’s done when the potatoes are soft throughout, and you’ll know it has been overcooked when the potatoes turn to mush, so make sure to avoid that, yes?
Now comes time for the skillet, I prefer using cast iron, but any kind of cooking metal will do. Add an appropriate amount of oil, starting with the one tablespoon; keep in mind that cast iron will require more oil than a non-stick one would. While you wait for it to heat, you could always drain the potato, onion and pepper mixture of any excess water, if there is any excess, that is.
Once the surface is nice and hot, dump the potato mixture into the skillet, reduce heat the medium, cover and allow to cook for about 5 minutes. If you want, you can add the salt and pepper at this point. After the 5 minutes, flip the potatoes, allow them to cook another 3 minutes and then flip them again. To avoid burning, if they aren’t done by the 7 minute point, check on them every couple minutes or so, or lower the heat a bit, just to be safe.
You’ll know this is done when the hash brown potatoes are thoroughly heated and slightly – moderately crisped on all surface areas. If you didn’t add the salt and pepper during the cooking process, you can season them to taste after cooked. Well, now you’ve got some tasty survival food, made entirely from canned dehydrated food. Go on and enjoy the delicious hash browns!.