Hash Brown Fritters (makes eight three-inch cakes)
Hash brown fritters are one of those breakfast foods that fill your stomach on a cold morning and keep you warm all day, or at least until your next meal or snack. They don’t take long to cook, but pack a fatty punch when you need the calories the most. Try adding cheddar cheese and Tabasco to the fritters to make the hearty breakfast even heartier.
1 cup dehydrated hash browns
1-2 tsp. dried onion
hot water
3 large tbs. powdered milk
2 Tbs. flour
pepper and salt to taste
Rehydrate the hash browns and onion in a covered bowl with hot water for 15 minutes (they should be a little firm). Combine the dry ingredients in another bowl, adding half a cup of the leftover hydrating water to the mix. Combine the potatoes and paste and scoop spoonfuls into a heated frying pan, cooking until golden brown on each side.

Egg Sandwich (makes one sandwich)
For a breakfast on the go, make this easy sandwich recipe that rivals even the best diner’s breakfast sandwich. It isn’t time-consuming to prepare, and each person in your group can customize it to fit their palette. Try adding wild greens and tomato paste with garlic powder for an extra treat.
2 large Tbs. powdered egg
1 Tbs. powdered milk
1 Tbs. flour
½ cup water
cheese
butter
salt, pepper, and other spices to taste
1 bagel
Mix the egg, milk, and flour together in a bowl, add water slowly, stirring to avoid clumping. Pour mixture into heated frying pan with butter, cheese, and desired spices. When the eggs are the correct consistency, remove them from the burner and place the bagel face down to toast. After the bagel is golden-brown, put the eggs on the bagel with any other desired spices or toppings.

Peanut Noodles (serves two to three)
A filling dinner that is just as delicious cold the next day, these peanut noodles are so incredible that you’ll find yourself making them even back home in your kitchen. This dish can be heavy the salt department, so try cutting back on the soy sauce to keep it under control. Peanuts or sunflower seeds from your snack mix add a little crunch to the dish.
½ lb. spaghetti noodles
5 cups water
3 tbs. oil
1 Tbs. dried onion
1 tsp. garlic
3 Tbs. brown sugar
3 Tbs. vinegar
3 Tbs. soy sauce
3 Tbs. peanut butter
pepper, hot sauce, and other spices to taste
Cook pasta until done, drain immediately, and set aside. In a frying pan, add oil and onion to rehydrate and fry. Add ¾ cups water, brown sugar, garlic, other spices, vinegar, soy sauce, and peanut butter while stirring constantly, making sure not to burn. Pour the sauce over spaghetti when it has thickened. Store the leftovers in a Tupperware for lunch the next day.