Campfire Recipes – Sheepherder’s Breakfast

Another recipe to feed a bunch of friends a delicious, nutritious, and calorie rich breakfast on the trial. 

My other favorite part of this recipe is the use of only one pan. With proper planning you can minimize the amount of cookware you need to bring.

Ingredients

• 3/4 pound bacon strips, finely chopped
• 1 medium onion, chopped
• 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
• 8 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (4 ounces) shredded cheddar cheese

Directions

1. In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan.
2. Stir in hash browns. Cook, uncovered, over medium heat 10 minutes or until bottom is golden brown; turn potatoes. With the back of a spoon, make eight evenly spaced wells in potato mixture. Break one egg into each well. Sprinkle with salt and pepper.
3. Cook, covered, on low 10 minutes or until eggs are set and potatoes are tender. Sprinkle with cheese; let stand until cheese is melted.Yield: 10 servings.