Foil Packet Mountain Hash

(Campfire version built to handle cold mornings and simple packs.)

A crisp, smoky breakfast hash cooked right in the coals. The kind that smells like camp before the coffee’s even done. You can prep it at home, seal it in foil, and cook it straight from your pack.

Ingredients (Packable Version):

• 2 medium potatoes, diced (or dehydrated hash browns rehydrated with hot water)

• 1 smoked sausage link or hard-cured chorizo (no refrigeration needed)

• ½ onion, diced

• ½ bell pepper, chopped

• 1 tbsp oil or bacon grease (stored in a sealed tin or small bottle)

• Paprika, salt, black pepper to taste

• Optional: a pinch of cayenne or cheese powder if you want a kick

Gear Needed:

• Heavy-duty foil (two layers)

• Flat rock or camp grate

• Fire tongs or a sturdy stick for flipping

Prep at Home:

Slice the sausage and chop the vegetables. Store them dry in a sealed bag or combine everything in a foil packet and refrigerate or freeze overnight if leaving the next morning. It will keep a day in a cooler or shaded pack.

Cooking at Camp:

1. Build a coal bed and wait for steady heat.

2. Lay the packet near the coals and let it sizzle for about twelve minutes per side.

3. Listen. When you hear a steady hiss and smell roasted peppers, you are close.

4. Flip once with tongs or a stick.

5. Rest for a minute before opening. Steam will roll out like morning mist.

Field Notes (Gramps’ Wisdom):

“Double up the foil or you will wear your breakfast. And if you hear silence in the coals, it means your fire went cold. Breakfast waits for no man who lets his coals die.”

Variations:

• Add diced jerky or cured ham if you want more protein.

• Crack a raw egg on top before folding if you plan to eat it right away. It will poach perfectly inside.

Pairing Ideas:

Serve with a mug of black camp coffee or sweet cider warmed in a tin.