Dutch Oven Hash Brown Bake

We love to prepare this dutch oven hash brown bake when we are camping on a beach along the Columbia River!!  This serves our family of five but my boys eat a LOT!  It would probably be sufficient for at least 6-8 people as long as they are not swimmers! I’ll try to take pictures next time we make this, but usually it’s all gone before I can snap a picture of it! 

Ingredients:

• 1 package bacon
• 1 package frozen Ore-Ida shredded hash browns
• 1 dozen lightly beaten eggs with a little milk
• 4 cups shredded cheese

Directions:

• Cook the bacon first then discard most of the grease.  Reserve some of the grease for the hash-browns. Set the bacon aside and chop into small pieces while the hash browns are cooking.
• Using the reserved bacon grease brown the hash browns, about 10 – 20 minutes depending on the heat of the Dutch Oven.  Don’t stir or turn constantly, the key is to let them cook for a few minutes and brown before turning. Turn roughly every 3 or 4 minutes.
• Once hash browns are mostly cooked add in the egg mixture and cook for a few minutes, stirring almost constantly. 
• When the eggs are about cooked, stir in the cheese and chopped up bacon.  Remove from heat and serve. 

Tip – The frozen bag of hash browns doubles nicely for ice when you’re camping.

Tip #2 – This doesn’t always need to be prepared in a dutch oven. My kids prepare this in a big pot on the stove when their friends come over. It feeds a lot of people and it’s always a hit!

Thanks to the Ashworths for this super yummy recipe!