Sheepherders Breakfast

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This meal is best when made in a Dutch over over a fire. It is a perfect camping food and it can be used for breakfast, lunch or supper. It has bacon and eggs. How could it be anything but delicious? Total cooking time is about half an hour. To speed things up start the charcoal before beginning to slice up the onions and bacon.

Ingredients
1 lbs. bacon diced
1 large onion diced
1 or two packages shredded hash browns, or 6 to 8 potatoes peeled and diced or shredded
6 to 9 eggs
salt and pepper.
Paprika (Optional)

Directions

Heat Dutch oven and add bacon. Fry until crisp. Add onions and saute’ until translucent. Stir in potatoes and cook for a few minutes. With a large serving spoon, smoosh down potatoes, onions, and bacon so top is flat. Press spoon into surface to make an indent. Crack an egg into indent. Continue this process until eggs are spread around the the Dutch oven. Sprinkle paprika on top. Place lid on oven and add coals for medium heat. Cook for about 20 minutes or until eggs reach desired level of cooking, i.e. soft yokes or hard. Can be served with hot sauce. If using fresh potatoes, soak in cold water for a bit to remove the starch. This makes for crisper hash browns.

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