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8 slices bacon
1 1/2 cups frozen hash brown potatoes with onion and peppers (half of a 24-once package)
1/2 cup milk
1/4 teaspoon salt
Dash of pepper
1/2 cup shredded cheddar cheese (2 oz.)
Fry the bacon in a Dutch oven or 10-inch skillet until it is crisp. Remove the Dutch oven from the fire. Remove and crumble the bacon. Pour off all but 2 tablespoons of fat from the Dutch oven.
Add the potatoes to the Dutch oven. Season with a dash of salt and pepper. Place the Dutch oven back on the fire and stir-fry the potatoes until light brown.
Meanwhile, beat together eggs, milk, 1/4 teaspoon salt and dash of pepper. Pour over the browned potatoes in the Dutch oven. Cook without stirring until the mixture begins to set at the bottom and around the edges. Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked portions flows underneath. Continue cooking for about four minutes or until eggs are cooked, but still glossy and moist.
Sprinkle the crumbled bacon and the shredded cheese on top. Makes 4 servings.