Published October 3, 2014 04:49PM
2 servings
Ingredients
½ cup freeze-dried veggie medley (peas, corn, carrots)
1/3 cup chopped, dried mushrooms
¼ tsp dried rosemary
½ tsp dried thyme
.8-oz. packet brown gravy (like McCormick)
2 oz. instant potatoes
3 Tbsp butter
pinch black pepper
5-oz. can or packet ham
At home
Make three bag bowls (see DIY Bag Bowls). Divide vegetables, mushrooms, herbs, and gravy packet between two of the bags (make sure gravy powder is well-blended as you divide it). Put mashed potatoes, butter, and pepper into the third bag.
In camp
Bring 3½ cups water to a boil. Let water sit as you divide ham evenly between the veggie bags. Add 1 cup hot water to each of the three bags, stir well, and loosely close. Let sit for three minutes. Add a heaping spoonful of potatoes to each ham/veggie bag and stir to thicken sauce. Top with remaining potatoes.