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Mountain Man Breakfast

1 12-inch Dutch oven

1 md Onion,chopped

1/2 lb Bacon,cut into small pieces

1 pk 32-oz. hash brown potatoes

12 Eggs

1 1/2 lb Cheddar cheese,grated

1 8-oz. jar of salsa

Preheat Dutch oven over 10 charcoal briquettes and preheat lid with

14 briquettes.

Brown 1/2 pound bacon. Add onion and cook until clear.

Remove bacon and onions from Dutch oven and drain on paper towels.

Wipe excess grease out of dutch oven and place back over hot

briquettes.

Stir in the 32-ounce bag of hash brown potatoes.

Fry until potatoes are golden brown, then mix the bacon and onions

back in.

Break 12 eggs into medium mixing bowk and beat thoroughly. Pour

over potatoes, bacon and onions. Cover with hot lid and cook until

eggs are almost solid.

Sprinkle with 1 1/2 pounds grated cheddar cheese.

Continue cooking until eggs set and cheese melts. Just before

serving, top with 1 8-oz jar of hot, medium, or mild salsa, according

to taste.

 

 

 

 

 

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