12″ cast iron dutch oven
½ lb. chopped bacon or bulk pork sausage (not links)
1 medium onion, diced
1 32-oz. bag frozen, shredded hash brown potatoes
12 eggs, beaten in a separate bowl
½ lb. shredded cheddar cheese
8 oz. jar salsa
You will need a nice bed of coals or briquettes, NOT a roaring fire. Preheat the dutch oven bottom on the coals/briquettes. Off to the side, heat the lid on the coals. Brown the bacon/sausage, stirring often, then add the chopped onion and stir until the onion is translucent. Remove the bacon/sausage and onion from the dutch oven and drain on paper towels. Wipe out the excess grease from the dutch oven. Stir in the shredded hash browns and cook until golden brown. Add the bacon and onion back into the oven. Pour the beaten eggs over the potatoes, stir and cover the oven with the preheated lid. Place a layer of hot coals or briquettes (about 15–18 coals) on top of the oven and bake until the eggs are soft set, not too wet, checking after 5 minutes (timing will depend on how hot your fire is). Sprinkle with the cheese and continue cooking until the eggs are set and cheese is melted.
Serve salsa on the side. Recipe serves 8 generously and can be easily converted for a smaller dutch oven.
This was a favorite for my husband’s Boy Scout troop!
Peg Peppler, Empire
