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1 Tablespoons OIL
2 Pound bag frozen O’BRIEN POTATOES
1/4 Head of CABBAGE, chopped
1 Can of CORNED BEEF
SALT & PEPPER to taste
Pre-Heat 12 inch Dutch oven.
Heat the oil in the Kettle.
Add Potatoes, Cabbage, and Corned Beef.
Bake until potatoes are almost done.
Use a large spoon to make 8 dents in the potato mixture.
Break Eggs one at a time into the dents.
Sprinkle with Salt & Pepper to taste.
Bake at 350F until eggs are done to your taste.
Use 10 to 12 briquettes under the kettle and 12 to 14 on the lid.
HINT: This dish is great for breakfast, lunch or supper.