This recipe is a different take on the classic Sheepherder’s Breakfast, which uses bacon, hash browns, onions and eggs. I was looking for something different, so I threw this together this morning for breakfast and it was quite good. Give it a try.
Red bell pepper diced
4 ramps chop entire ramp into 1-inch pieces
Half a bag of shredded hash brown potatoes
1 cup whole cherry tomatoes
1 avocado sliced the chopped into large pieces
Heat oil in cast iron skillet and add ramps and peppers. Cook until ramp leaves are wilted. Add hash brown potatoes and cook until potatoes nearly done. Add cherry tomatoes and sliced avocados. Mix well and heat for about 2 minutes. Crack four eggs on top of potato mix, cover, and cook on low heat until eggs are done. Serve with salsa.
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.
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.
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.