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Makes 2 servings
5 oz. pack instant mashed potatoes
4 Tbsp butter
1 cup kale chips
1/2 cup shredded cheddar cheese
2 Tbsp oil
AT HOME ➞ Pack potatoes, kale, and butter together in a zip-top bag.
IN CAMP ➞ Boil 2 cups of water, then pour carefully into the potato-kale mixture; stir. Fold in cheese. Heat 1 tablespoon of oil for each cake (you’ll do this twice) in a nonstick skillet over medium heat. Spread half of the potatoes in the pan. Cook for about 5 minutes until the bottom is crisp and golden. Use a spatula to turn, or try this trick: Carefully slide it onto a pot lid or plate, invert your skillet over the plate, then flip them simultaneously. Cook the other side. Repeat for the second cake.
OPTION ➞ Make a meal fit for a trail worker by topping with a couple of eggs.