Eggs in a Nest

12" Lodge Camp Dutch Oven Ingredients: 1 package frozen hash browns – strings (thawed) ½ Red bell pepper (chopped) ½ Green bell pepper (chopped) 1 Medium sized yellow onion (chopped) 1 lb. bacon (cut into 1” pieces before cooking) 7 eggs Grated cheddar cheese (optional) Salt & pepper to taste

While coals pre-heat, brown bacon in bottom of Dutch oven or large skillet (a camp stove works great for this). Drain off excess grease and add hash browns, chopped peppers, and chopped onion. Salt and pepper to taste. Cover, transfer oven to coals (14 on top and 10 on bottom), and cook until potatoes are brown – stirring frequently. Make seven depressions in the potato mixture, (1 in the center and 6 around the outer edge.) Break an egg into each depression, (remember when making depressions to make them large and deep enough to hold an egg). Cover and cook until the eggs are done to your liking. Cheese lovers can add grated cheese just before the meal finishes cooking. (Chip Watts)