Campfire Hash Photo by Sian Proctor

Campfire Hash Photo by Sian

Sian and Kate wok their way through some campfire hash submitted to the HI-SEAS recipe contest by Jessica McPeake. Jessica is a San Francisco-based tech executive, a former professional football player, and the author of Does it Bring You Joy, a website that features vegan recipes. This quote is from Jessica’s website:

A Whole life approach on spending more time being happy

Campfire Hash Ingredients  Photo by Sian Proctor

Campfire Hash Ingredients
Photo by Sian Proctor


Campfire Hash

  • 4 cups of rehydrated potatoes
  • 2 cups of rehydrated carrots
  • 1 cup rehydrated spinach
  • ½ c rehydrated tomato dices
  • ½ c rehydrated  red bell pepper
  • ½ c rehydrated bell peppers
  • 2 tbsp olive oil
  • 1 oz lemon juice

Hash Seasoning

  • 1 tbsp chili powder
  • .5 tbsp cumin
  • 1 tsp black pepper
  • ½ tsp salt

Protein Mix

  • 5 cups beans, black (pre-cooked)
  • 2 cups TVP taco
  • 1 tsp crushed red pepper
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tbs chili powder
  • 1 c water
Cashew Crema Ingredients  Photo by Sian Proctor

Cashew Crema Ingredients
Photo by Sian Proctor

Lime Crema

  • 2 cup cashews (pre-soak for 1 hr in room temp water)
  • ½ tsp lime juice powder in 1 ½ cups water


  1. Pre-soak the dried ingredients.
  2. While soaking, ready the Lime Crema
  3. Mix all the ingredients for the protein mix (mix well) and set on low heat.
  4. Heat your main skillet at medium heat and use the olive oil to lightly coat the pan (wait until pan is hot).
  5. Add your potatoes and carrots – mix well in the oil and lightly coat the top with your hash seasoning rub and mix again. Let cook for about 10 mins – stirring occasionally to prevent burning.
  6. Add the lemon juice, spinach, tomato and peppers and mix well. Let cook on medium-low heat for 5-7 minutes or until ready.

Lime Crema

  1. Process all the ingredients in a food processer or blender. Add the water slowly until you get a creamy finish. Taste as you go – add salt as needed.