This Backcountry Hash Rivals Your Favorite Diner Breakfast

This savory, protein-packed breakfast made with sweet potatoes and bacon is sure to put instant oats to shame.

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  • 2 medium-sized sweet potatoes
  • 1 Granny Smith apple
  • 1/4 white onion
  • 8 oz. bacon (optional)
  • 1 Tbsp. coconut oil
  • 4 Tbsp. whole egg powder
  • 1 1/2 tsp. salt (plus more to taste)
  • Handful fresh sage (or 2 tsp. dried)


At Home

1) Shred the sweet potatoes in a food processor or with a mandoline. Let the shredded potatoes soak in cold water for 5 minutes (this removes the starch and allows them to get crispy when cooked).

2) Bring a large pot of water to a boil and add sweet potatoes. Boil for 5 minutes.

3) Drain and pat the potatoes dry, then place them on a baking sheet.

4) Shred the apple and onion and place on another baking sheet.

5) In the oven or a dehydrator, dehydrate the sweet potatoes, apple, and onion at 125°F for 6 to 7 hours, or until everything feels tough and dry.

6) Once cooled, pack the potatoes, apple, and onion in a sealed bag.

7) If using bacon, place a cast iron pan over medium-high heat and cook to preferred crispiness. Pack bacon in its own sealed bag lined with a paper towel. Bacon is best for shorter trips or your first morning out. Or, use store-bought pre-cooked bacon, which will last longer.

8) Pack other ingredients separately.

In Camp

1) Soak potato, apple, and onion mixture in hot water (not boiling) for 5 to 10 minutes or until it’s rehydrated and returned to original consistency.

2) Once the vegetables soften, heat the coconut oil in a small frying pan. Drain sweet potato, apple, and onion mixture and add to pan along with bacon.

3) Add water to egg powder according to directions, then add them to the mix. Fry until the potatoes are crispy and the scrambled eggs are cooked.

4) Season with salt and sage.

Nutrition Information

  • Serving Size 7.8 oz
  • Calories 560
  • Protein Content 29 g