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Mountain Man Breakfast
(Use 12 “ seasoned Dutch Oven w/ legs)
Ingredients for shopping list:
1 pound sausage
1 medium onion
2 lb. bag of hash brown potatoes
1/2 pound of grated cheddar cheese
1 dozen eggs
Small jar of salsa (optional)
Tabasco sauce (optional)
22-24 “light and go” charcoal briquettes
How To:
Light briquettes, and wait until they begin
to turn “white”.
At the same time, grease Dutch oven or line with heavy aluminum foil (sprayed
with PAM). Then chop up the onion.
When coals are hot, place 10 charcoal briquettes in a small circle, and the
Dutch Oven on top of them. Add sausage, and onion. Stir and cook until onions become clear.
As this cooks, scramble the dozen eggs in a separate container. Set them aside for later.
Now add hash browns to the mix, and cover with lid. Place 12 charcoal briquettes on the lid.
Cook for about 15-20 minutes. Then
pour in eggs on top of hash browns.
Replace lid.
Cook the mixture until the eggs begin to “set”
(solidify). About 10-12 minutes.
When eggs are done, remove from
heat. Top with cheese … serve it up and offer the salsa and
Tabasco sauce to the gang for some zip to the breakfast.
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