Mountain Man Breakfast

1 12-inch Dutch oven
1 Medium Onion, chopped
1/2 Pound Bacon, cut into small pieces
1 Package 32-oz. hash brown potatoes
Recipe
Lodge
12 Eggs
1-1/2 Pound 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 bowl 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.

MM Format by John Hartman Indianapolis, IN
Home Cookin 4.8 Chapter: Breakfast
Servings: 8