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Breakfast

1 pound bacon
1 two -pound bag of frozen hashbrown potatoes or potatoes o'brian.
10-18 eggs
8 ounces of grated Cheddar cheese


Cut bacon into 1-inch pieces. Brown in 12-in Dutch oven over medium cooking fire.

Remove bacon from oven. Pour off excess bacon fat and use remaining fat to brown the hasbrowns. Add bacon pieces to hash browns.

Beat eggs and pur over bacon-potatoe mixture. Put lid on Dutch oven and add coals to lid, keeping bottom heat fairly low.

When eggs are cooked, sprinkle cheese on top. Remove oven from bottom heat, return lid with coals to oven and backe until cheese is melted.

Sausage or cubed ham can be substitued for the bacon. Also, onions and/or green pepper may be added for a new taste.

Serves 8-10


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