Serves 2, any time of day
4 raw eggs (or use powdered)
2 teaspoons pesto mix from package
1/2 green pepper (or dehydrated)
6 ounces instant hash browns
2 tablespoons oil
At home Pack whole eggs safely in a hard tub.
In camp Chop and sauté onion and pepper. For pesto, add 1 tablespoon oil and amount of water specified by package instructions. Cook omelet, then mix in veggies and pesto. Fry hash browns and place eggs on top. (Courtesy of Backcountry Cooking; $17; mountaineersbooks.org)