By Suzanne “Cricket” Binelli
A fun and easy recipe for St. Patricks day on the trail. We serve Colcannon ( or the Scottish equivalent Rumbldethumps) every year with a meatless corned beef or ham. I was not able to find a corned beef jerky to go with this, it can be easily made in a dehydrator.
- 1 cup instant potato
- 2 tab dehydrated onion
- ½ cup dehydrated cabbage
- 1 tablespoon powdered butter
- ¼ teaspoon salt
- 1/8 to ¼ teaspoon pepper (I like a lot of pepper in this dish)
Put all in heat proof bag and add ¼ cup to ½ cup hot water. Less water will be a dryer version. If you like creamier add more water.