- 1/2 pound bacon
- 2-3 medium potatoes
- 1 medium onion
- 1/2 green bell pepper
- 6 eggs
- 1 firm tomato, optional
- 8 ounces sharp Cheddar cheese
- When fire is ready for cooking, Fry bacon until crisp
in cast iron skillet.
- Remove bacon and fry potatoes (unpeeled and chopped)
in bacon grease until tender; throw in chopped onion and chopped pepper. When onion appears
cooked, reduce heat by moving pan to side of fire or turning down camp stove burner.
- Whisk eggs until fluffy, then pour them into skillet;
cover about 3-5 minutes, stirring occasionally to avoid scorching.
- Place sliced tomato, cheese (grated or
chopped fine) and crumbled bacon on top. Cover again and cook 3-4 minutes, until
cheese melts and tomatoes are "smiling."
- Remove from fire, slice in wedges and serve.
- Serve with hot sauce, if desired.
Yield: 4 servings
Source: Camp Cooking: 100 Years by the National Museum of Forest Service
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