A Breakfast Fit for John Wayne: Cookhouse Eggs
If there is one breakfast that we never miss while camping, it is this one. Such a great hearty (in more ways than one) that will give you the energy to tackle a great hike or spend the day biking. So good. It’s camp…live a little…
This was adapted from a recipe we found in a cookbook put out by Marlboro (yes, the healthy habits people).
We have done this over the fire in a large cast-iron skillet and also on a Camp Chef cook stove short-order cook style. We usually go the hard way and use fresh potatoes, but they do take quite some time to cook if you don’t precook them in the microwave or at home on the stove first. Frozen hash browns or frozen diced potatoes would do the trick, but you won’t get that nice flavor that potato skins add (we never peel ’em).
Camp Cookhouse Eggs Recipe
6 slices bacon
4 cups potatoes or frozen hash browns, chopped cooked
Salt and pepper
½ cup green onion, chopped
1/2 teaspoon chili powder
3 tablespoons Cheddar cheese, grated
In a large fry pan, cook bacon until crisp and lightly browned. Remove, crumble and set aside. Pour off bacon fat, returning 3 to 4 tablespoons to the skillet.
Spread potatoes evenly in pan; sprinkle lightly with salt, pepper, garlic powder, and chili powder. Cover and cook over medium-low heat for 5 minutes. Mix chopped onion with potatoes; season and add more bacon fat as needed. Cook 5 minutes until potatoes are browned.
Push potatoes to edges of pan. Add 1 or 2 tablespoons bacon fat to the center of the pan; simmer 30 seconds.
Drop eggs into center of pan; cover and cook 1 or 2 minutes. Remove cover; sprinkle crumbled bacon and cheese over all. Replace cover and finish cooking.