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Mountain Man Breakfast - Pelathe Boy Scouts
1/2 pound bacon -- diced before cooking
1 small onion -- chopped
some fresh mushrooms -- sliced, if desired
1 package frozen hash brown potatoes -- (32 oz.) allow to thaw
1 dozen fresh eggs
1 cup grated cheddar cheese
Salsa or picante sauce.
Prehead Dutch oven and lid over fire.
Brown bacon in Dutch oven. Add onions when about done to sauté in grease. Spoon out bacon and onions and drain off grease. Wipe out excess grease and place back on hot coals.
Stir in hash brown potatoes and fry until golden brown.
Mix in bacon and onions and mushrooms.
Break eggs into pan or bowl, add some parsley flakes for color, and beat thoroughly. Pour eggs over potatoes, onion, bacon mixture. Cover with hot lid, put 12-14 coals to top, about 10 fresh coals on the bottom, and cook until eggs are almost solid - about 30-40 minutes depending on heat level.
Sprinkle cheese over top and continue cooking until eggs are set and cheese melts.
Serve with salsa according to taste.
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