Serves: 10
Total Calories: 387

1/2 pound bacon, cut up
1 medium onion, chopped
1 (32-ounce) bag frozen hash brown potato
1 dozen egg
1 to 1 1/2 pound Cheddar cheese, grated
1 (8-ounce) jar salsa, if desired

Preheat 12-inch Dutch oven over 10 briquets. In the heated Dutch oven, brown the bacon, adding the onion, and cook until clear. Remove the bacon and onions, draining on paper towels. Wipe excess grease out of Dutch oven and then put Dutch oven back over hot briquets. Fry potatoes until golden, then mix the bacon and onions back into the potatoes. Break the eggs into a medium mixing bowl and beat. Pour over the potato mixture. Cover with preheated lid and cook until eggs are almost solid, about 25-35 minutes. Sprinkle with grated cheese and continue cooking until eggs are set and cheese melts. Just before serving, top with the salsa, if you wish. Use about 18-20 briquets for the lid.

Spiced with More Tall Tales - Breakfast

Nutritional Facts:

Serves: 10
Total Calories: 387
Calories from Fat: 208

More Recipes from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook:
Bacon And Onion Potatoes
Baked Oatmeal
Baked Omelet
Breakfast Meats Dutch Oven Style
Breakfast Taters
Camp French Toast
Chili Hash
Chilly Morning Chili Cheese Pie
Dan's Breakfast Chicken And Eggs For One
Dave's French Toast
Dutch Babies
Dutch Oven Omelette
Easy Dutch Oven Breakfast
Eggs "Fizz"irenctum
Elk Sausage Scramble
Garden Vegetable Eggs
Hearty Dutch Oven Breakfast
Hearty Hash Browns
Home Made Hash
Home Made Hash And Wide Eyes
Poor Man's Sourdough Pancakes
Rib Stickin' Breakfast
Sourdough Hotcake Batter Recipe
Sunday Morning Quiche