Unplanned happenstances often create some happy discoveries. I made a quick and easy breakfast on one trip. Wanting a quick meal at the end of a five-day excursion, I just had some odds and ends in the camp box. I took some leftover mashed potato flakes, some cheese, milk, butter and mixed them together with a can of green chile.

As I ate my quick dish, I was pleasantly surprised how much I enjoyed it.

The dish was a heartier and a more savory version of grits or polenta. And it seemed to fuel me all morning.

Over the past couple of years, I’ve tweaked and modified this simple recipe, so it is even a bit more savory and is backpacker friendly. A perfect breakfast for starting the winter morning when there is some mileage to make it to the next camp and the days are short.

Ingredients

• 4 oz mashed potato flakes
• 1 tbsp Nido milk powder
• 1 tbsp powdered butter
• 1 tbsp cheese powder
• 4 dashes of salt
• 4 dashes of black pepper
• 4 oz bacon bits
• 2 oz green chile

Note: A small can of Green chile typically comes in a four-ounce size. I usually use the other two ounces the night before with dinner. Or, if you like it zestier, use the whole can!

At Home

• Add mashed potato flakes, butter, milk, pepper, salt, and cheese into one releasable plastic bag.
• Place bacon bits in resealable plastic bag

In Camp

• Bring two cups of water to low boil.
• Simmer.
• Slowly add in dry ingredients and stir
• When mixture sets, add green chile; stir
• Add bacon bits and stir

Additional Notes

• This recipe will feed two people or one very ravenous winter backpacker.
• If a gallon sized resealable bag is used, very easy to make this as a “meal in a bag”.
• A one-quart resealable bag will work for a smaller, one person meal.

Editor's Note: This recipe by contributor Paul Magnanti originally appeared in Issue 32 of TrailGroove Magazine. You can read the original article here.