Tuesday, July 20, 2010
Dutch Oven Mountain Man Breakfast
Welcome to Day Number 2 of Dutch Oven Week! I doubt the Mountain Men had it so good, but I love this for breakfast. It has been my tradition to make this for Pioneer Day every 24th of July. I am not the best at Dutch Oven Cooking, but I do own two Dutch Ovens and I enjoy cooking with the ovens. I do not own fancy equipment, in fact I Dutch Oven on a piece of scrap sheet metal or on cleared off ground...just kind of like the pioneers used to do it! It's just my way of saying "hats off to the Pioneers. This year when we go family camping, I am going to have to make this! Last year my family was not exactly enamoured with my camp cooking. A Dutch Oven is great for camping!
Mountain Man Breakfast Recipe
1 pound bacon or sausage
1 (2 pound) package frozen hash brown potatoes
2 medium yellow onions, diced
Salt and pepper to season potatoes and eggs
1 fresh jalapeno or small can of green chilis (optional)
12 eggs, beaten with a whisk
3 cups grated sharp cheddar cheese
Fresh salsa to serve (optional)
Heat a 12" Dutch oven using 18-20 briquettes under oven until hot. Cut bacon into 1 inch slices or if using sausage cut into 1 inch pieces. Add to Dutch oven and fry until brown. Add onions and saute until onions are translucent. Add potatoes and jalapeno pepper or green chilis and season with salt and pepper. Cover and bake using 8 briquettes bottom and 14-16 briquettes top for 30 minutes. Season eggs with salt and pepper then pour eggs over top of potatoes. Cover and bake another 20 minutes. Stir gently every 5 minutes. When eggs are done, cover top with cheese and replace lid. Let stand until cheese is melted.
Serve topped with fresh salsa if desired.
Serves: 8-10 .
This has been adapted from a recipe at Byron's Dutch Oven Recipes.