Wednesday, July 31, 2013

Cooking with Chanlyn

Hey guys this is Chanlyn, I am Max's wife and I love to cook. Normally when you think about cooking outdoors it's hot dogs, burgers and steaks, but you know the list is limitless. I don't know about you guys but when we camp I always have a cooler or two full of fresh food that I bring with me, and we for the most part keep a fire stoked and going it helps keep the bugs away but it is also ready for when it's time to feed this crew of mine. So let's get started with a simple recipe for a one pot breakfast to get you up and going.

Mountain Morning Breakfast
1 pound mild pork sausage (such as Jimmy Dean®)
1 onion, chopped
1 red bell pepper chopped
1 green bell pepper chopped
8 oz sliced mushrooms
1 clove garlic, minced
1 (2 pound) package frozen shredded hash brown potatoes
12 eggs, beaten
1 (16 ounce) package shredded Cheddar cheese
 Salt and pepper to taste

Build a campfire and allow the fire to burn until it has accumulated a bed of coals.

Cook and stir the sausage, onion, and garlic in a 12-inch cast iron Dutch oven with lid, raised over the coals to medium-high heat, until the sausage is no longer pink and the onion is tender.

Stir in the red bell pepper, green bell pepper,salt, pepper and hash brown potatoes until evenly mixed. Cook, stirring occasionally, until the hash browns are hot and the peppers are tender, about 15 minutes.

Pour the beaten eggs evenly over the top of the potatoes, allowing them to sink into the potatoes. Cover the Dutch oven, and place 6 to 9 coals underneath, and 12 to 18 on top. Allow to bake until the eggs are firm, about 40 minutes.Sprinkle with Cheddar cheese, cover, and continue cooking until the cheese has melted, about 5 minutes.

I hope you all enjoy your breakfast this has been Chanlyn Malone and please remember to stay safe and eat well.

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