Instant potatoes are an easy and efficient way to serve a crowd - toss in some cheddar and bacon and you'll be everyone's favorite backpacking buddy.
This is a favorite breakfast of my Venture Post. They also like to season with cajun spices or seasoned salt.
Recipe by Joanna Cooley
About 4 servings
PREP TIME / COOK TIME
5 minutes / 15 minutes
- 4 cups instant potatoes
- 4-6 cups water
- 1 tsp salt
- 1-2 packages dry "butter buds"
- 1/2 cup dry milk powder
- 6 oz shredded cheddar cheese
- 1/2 lb bacon
Optional: margarine, salt & pepper to taste
Bring 5 cups of water to a boil.
Add potato mixture; let stand for a few minutes until water is absorbed.
Stir with a fork until fluffy. Serve and top with cheese, bacon bits, butter, salt & pepper.