1 lb. bacon, cut into 2- to 3-inch pieces
1 pkg. frozen hashbrowns
12 eggs
8 oz. shredded cheddar cheese
Chopped onions and peppers, optional
Salt and pepper
In a 12-inch cast-iron skillet, brown bacon. Remove from pan. Brown hashbrowns in bacon grease. Add onions and peppers to hashbrowns and season with salt and pepper. Pour beaten eggs, seasoned with salt and pepper, over the browned hashbrowns and allow eggs to seep to bottom of skillet. Stir in the cooked bacon. Cover the skillet with a lid or tinfoil until eggs start to set up. Spread cheddar cheese on top and cook until melted. Serve with condiments of choic
FOR CAMPFIRE COOKING: This can be cooked over coals or on a portable burner when camping. A black cast-iron kettle or cast-iron skillet works best when cooking over coals.
Recipe by Darlene (Leroy) Musland, Dakota Valley Electric Cooperative
