1. Corned Beef & Ham Hash
INGREDIENTS:
- 1 pound of diced Corned beef.
- ¼ pound of ground sausage.
- 1 pound of diced ham.
- 2 pounds of diced potatoes, partially cooked in boiling water (just this side of fork tender).
- 1 large diced green pepper.
- 1 large diced red pepper.
- Diced tomatoes (1 large can).
- 1 teaspoon cumin.
- 1 teaspoon chili powder.
- 1-1/2 cup cooked rice.
DIRECTIONS:
In a very large cast iron pan, or in a pot, brown all the meats together with a little bit of oil and half a stick of butter.
Add the onions and peppers and cook for 5 minutes over a medium heat.
Add the chili powder and cumin, add salt and pepper to taste.
Now, add the potatoes and continue to cook for 5 minutes.
Add the rice and cook until the liquids in the pan/pot are all gone.
SERVING IDEAS
Method #1: Makes it easy to cook and eat off a plate. Put a scoop on a plate and eat!
Method #2: Makes it easy to cook and eat off a plate.
Put a scoop in a large muffin tin and crack an egg or two in a well in the center.
Bake until the egg is cooked and the yolk is still runny, the hash will have a nice crunch to the edges.
Put it in a bowl and mash it all together!
Method #3: Makes it easy to put into a soft burrito/taco shell and eat with no mess.
Scramble a few eggs and mix in a scoop.
Method #4: Makes it easy to add to eggs, putting it into an omelet.
Make it into an omelet.
Remember one thing. HASH is a way to use up all that stuff left over from previous meals. So, as a Sunday morning breakfast it is perfect. Whatever you have, dice it up and toss it in!
2. AM SPAMinator (Serves 4)
INGREDIENTS:
- 1 package of SPAM (Low Sodium or oven Roasted Turkey is best).
- 6 Eggs, Lightly Beaten.
- 1 Tablespoon of Water.
- 1 Small Onion (diced small).
- Clove Garlic (1 mashed).
- 1 Bell Pepper (diced small).
- A large Potato (diced small).
- 1 Package of 8 Tortilla Shells.
DIRECTIONS:
In a large frying pan, add a few tablespoons of cooking oil.
Sauté the potato and the onion until the potato is fork tender.
Add the pepper and cook some more until the pepper is soft.
Add the garlic and cook for 5 minutes.
Now, add the SPAM, diced about the size of the potato and cook for a few minutes until the SPAM is hot all the way through.
Lightly beat the eggs and add a little water to the eggs while beating.
Add the eggs to the frying pan.
Cook like scrambled eggs.
When ALMOST cooked all the way, remove from heat.
Scoop onto a Tortilla Shell, add guacamole, sour cream, sliced jalapeno’s, salsa, or just ketchup.
3. Barf Soup for Breakfast
INGREDIENTS:
- 8 envelopes Quaker Instant Grits.
- 8 eggs.
- 4 cups of water.
- 1/2 lb. bacon, cut into one inch pieces, cooked crispy.
- 1.2 cup finely shredded cheddar cheese.
- Salt and pepper to taste.
DIRECTIONS:
Put the water in a pot and bring it to a boil.
Add the packets of grits to the water.
Once the grits are cooked add the cheese and stir well.
Fry the bacon until they become golden and crispy. Or better yet, cook it at home and put it in a Ziploc freezer bag and stick it in the fridge, bring it with you and it is ready to go!
Scramble the eggs in a bowl, then add them into the pan, stirring often and until the eggs have set.
Put a scoop of the grits into each of the bowl.
Top each bowl with the bacon and eggs.
Mix it all together and guess what it looks like!
For a low clean up option:
Empty 2 packets of cheese flavored grits into each bowl.
Boil the water.
Since the bacon was cooked at home you can put it (Bag and ALL) into the boiling water to heat it up.
Beat the eggs in a bowl and cook in a pan over medium low heat, stirring often to make scrambled eggs.
Pour the hot water into each of the bowls and stir.
Top each bowl with the bacon and the eggs. Mix and eat.
4. Biscuit’s & Sausage Gravy
INGREDIENTS:
- ½ LBsausage, bulk.
- ¼ cupflour.
- 2 cupmilk.
- 1 salt and pepper to taste.
DIRECTIONS:
In a large skillet, render the sausage till brown, stirring and breaking up into small bits.
Sprinkle the 1/4-cup flour over the sausage – do not drain the sausage; the grease is the butter/oil element in the “roux”. Cook for a couple of minutes, then slowly add the milk, stirring continuously. Gravy will thicken quickly.
Add salt and pepper to taste. Use your favorite sausage: hot, sweet, Whatever…
Serve hot over fresh biscuits (buttermilk are my favorite).
Gravy keeps well for a few days in the refrigerator; all you need to do is nuke it a bit, and stir after heating.
I like to make this when camping with the Scouts. Biscuits, this gravy, and some over easy eggs or scrambled eggs are PERFECT!
5. Easy Breakfast
INGREDIENTS:
- 1.5 lb. raw bacon pieces, lean bacon ends, or bulk sausage.
- 6-8 Potatoes, uncooked, cut in slices.
- 1 large Onion, chopped.
- Mushrooms, sliced (optional).
- Garlic powder.
- Salt.
- Black Pepper.
- 5-6 Eggs, beaten (optional).
DIRECTIONS:
In a 12″ Dutch Oven: In a cold Dutch Oven, place a layer of raw meat on the bottom. Next, layer potato slices on top of the meat, and then the chopped onion and then the sliced mushrooms. Repeat with the layer of raw meat, then potatoes, then onion/mushrooms. Season each layer with garlic powder, salt, and black pepper.
Continue layering until you run out of layering ingredients. Scatter meat on top layer. Bake at least 50 minutes at 375 degrees F (9-10 coals on bottom, 20 coals on top). Stir minimally or better yet not at all once it is assembled.
If adding the beaten eggs, when the potatoes are done, make a cavity in the center of the layers, and pour the eggs in the opening.
Bake for another 15-20 minutes or until the eggs are done.
Easy breakfast is done when the top layer is browned and the potato slices melt in your mouth.
The Easy Breakfast:
… Can be served with a side of sausage gravy or salsa. … Can also be served in tortillas.
Enough for 5 hungry people, maybe 6 if you go lightly.
For more people, figure 1 potato and 1 or 2 eggs per person, add/remove meat to preference.
NOTE: This recipe always amazes me — it is not necessary to precook any of the ingredients nor add any extra liquid or oil — the natural juices and oils that are released from the meats and vegetables are absorbed back into the cooking process.
6. Hand-2-Mouth Camp Breakfast
INGREDIENTS:
- Bacon or Diced Ham, chopped.
- 2 Large potato’s, diced and cooked.
- 2 green onions, chopped.
- 1 green bell pepper, diced.
- 1 red bell pepper, diced.
- 8 mushrooms, sliced.
- 1 c. sharp cheddar cheese.
- 9 eggs, jumbo.
- Garnish: Pico de Gallo.
DIRECTIONS:
Serve with off-the-shelf tortilla’s and make mini-burrito’s.
In a large frying pan or pot, cook bacon until crisp.
Remove and drain, and wrap in paper towel, then in tin foil.
Fry potato until browned, add peppers. Stir for a couple minutes until it is all warmed.
Add onions and mushrooms, stir and cook for 2 to 3 minutes.
Remove and drain, and wrap in paper towel, then in tin foil.
Scramble eggs in a bowl. Add a couple tablespoons of water and mix them well.
Put eggs in the pan or pot and cook them up soft and fluffy.
When the eggs are cooked, and everything you have in tin foil and mix it together.
Add the cheese and lightly fold it all together.
Spoon it all into the tortilla’s and add the Pico, and maybe even some salsa, guacamole, and even sour cream.
I carry the Taco Bell packets camping when I make this!
7. Mountain Man Breakfast
INGREDIENTS:
- One package of Simply Potato Southwest Style.
- One pound of bulk sausage.
- 2 bell peppers (any color) – julienne small.
- One medium onion – diced.
- One dozen eggs.
- Large Can of Corned Beef Hash.
- One pint whipping cream.
- 2 cup package of finely shredded Mexican Style Cheese.
DIRECTIONS:
Pre-heat oven to 300° degrees.
Sauté the onion and peppers in butter in a large Dutch Oven, add a little salt and pepper.
Once they are soft and slightly caramelized, add the sausage and cook till the sausage has some color.
Empty the potato package on top of the sausage and spread it around evenly.
Now, mix it together allowing the potato to cook, crisp up, a little.
Crack all 12 eggs into a large bowl and add ½ of the whipping cream.
Mix with a whisk for a while, until it lightens in color and is well blended.
Pour this egg mixture over the potato/sausage mixture.
Put the hash on top of the potato in a single layer.
Sprinkle the cheese evenly over the top of the hash.
During the prep you can add any spices you think are needed, but I only add salt and pepper.
8. QUICK CAMPEROLE
INGREDIENTS:
- 1 lb. ground beef.
- 8 or 10 oz. dry noodles.
- 1 qt. tomato juice.
- 1 can mushroom stems and pieces.
- Cheese.
DIRECTIONS:
Brown ground beef in large skillet or Dutch Oven (season to taste). Add dry noodles.
Cover with tomato juice (the amount can be varied to cover all the noodles).
Add mushrooms. Cover and simmer for approximately 20 minutes.
Top with your favorite cheese and let set for a few minutes.
This is an excellent camping main dish as it takes only one pan and can easily be prepared on a camp stove.
9. Skilletized Breakfast Biscuits (NO OVEN REQUIRED)
INGREDIENTS:
- 1 Large tube of biscuits.
- Butter or margarine.
DIRECTIONS:
Add some butter in a pan, moving it around and allowing the butter to melt and cover the bottom of the pan.
Slice the biscuits in half (around the equator) and place them in the pan. Leave space between each biscuit in the pan.
Cook over a low heat for about 4 to 6 minutes on each side. Look and if they are browned… FLIP THEM!
10. Sunny Side Up Breakfast Casserole
INGREDIENTS:
- 1 Lb. Bob Evans Roll Sausage.
- 1 C. Cheese Flavored Croutons.
- 2 C. Shredded Cheddar Cheese.
- ¾ C. Sour Cream.
- 1 Tbs. Dijon-Style Mustard.
- 8 Eggs.
- Paprika for Garnish.
DIRECTIONS:
Preheat oven to 325.
Over medium heat, brown sausage. Drain drippings; set aside.
Grease bottom of 7”x11” glass baking dish.
Cover bottom of dish with coarsely crumbled croutons & sprinkle with 1 C. shredded cheese.
In small bowl, combine sour cream and mustard; place half of sour cream mixture over cheese and croutons in evenly spaced spoonfuls.
Spread sausage over top.
Make 8 evenly spaced shallow indentations into the sausage (about 2” in diameter).
Break each egg separately into a small dish and gently slide one egg into each of the indentations.
Spoon on remaining sour cream mixture between the eggs.
Sprinkle casserole with 1C. cheddar and paprika.
Bake 20-25 mins. or until eggs are lightly set.
Serve with salsa if desired.