Dutch Oven Breakfast
Source of Recipe
Aunt Saunny
1 lb. bacon
1 (2 lb.) bag frozen hash brown potatoes or potatoes O'Brien
10 to 18 eggs
8 oz. grated Cheddar cheese
Directions:
Cut bacon into 1 inch pieces. Brown in 12-inch Dutch oven over medium cooking fire. Remove bacon from oven. Pour off excess bacon fat, leaving enough to brown hash browns. Add bacon pieces to hash browns. Beat eggs and pour over bacon-potato mixture. Put lid on oven and add coals to lid, keeping bottom heat fairly low. When eggs are cooked, sprinkle cheese on top. Remove oven from the bottom heat, return lid with coals to oven and bake until cheese is melted.
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