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BLOGical Thoughts Breakfast

Mountain Man Breakfast #2

Preheat 12 inch dutch oven, 6 to 9 briquettes on bottom and 12 to 15 on top.

Slice bacon and onion into small pieces and brown in dutch oven until the onions are clear. Stir in the hashbrown potatoes and cover, stirring occasionally until potatoes are brown (15 to 20 minutes).

Scramble the eggs in a separate container and pour over the hashbrowns. Cover with cheese.

Cover and cook 10 to 15 minutes, until eggs are set and cheese is melted. Slice and serve.

From: Idaho Game Warden Magazine, Fall/Winter 2005