Camp-Stove Stuffed Hash Browns for Canoeing Trips

Ingredients

• •20 ounces refrigerated shredded hash brown potatoes
• •1/4 cup finely chopped onion
• •1/2 teaspoon salt
• •1/4 teaspoon pepper
• •4 tablespoons olive oil
• •1/2 cup pepper jack cheese
• •1/2 cup crumbled cooked bacon
• •1/2 cup sour cream
• •2 green onions, thinly sliced

Equipment

• • cast-iron skillet
• • spatula
• • large bowl

Instructions

1. 1In a large bowl, toss potatoes with onion, salt, and pepper.
2. 2In a small skillet, heat 2 teaspoons of oil over medium heat. Add 1 cup of the potato mixture, flattening with a spatula. Cook until golden brown, about 4-5 minutes. Drizzle with 1 teaspoon of oil and flip.
3. 3Cook the second side until golden brown, about 4-5 minutes, sprinkling with cheese and bacon during the last minute.
4. 4Fold the hash browns in half, slide onto a plate, and keep warm. Repeat with remaining ingredients. Top with sour cream and green onions.