Try this dry rub recipe the next time you cook up some ribs.Read More
There are many options for store bought backpacking meals. The issue that I have found with these meals are that they are usually overpriced, and they usually don't taste very good. One option is to dehydrate your own food to take backpacking...Read More
Cooking this meal can complete requirements for the Cooking Merit Badge along with your rank advancements.
This is a favorite for my scouts on camp-outs. Needless to say, we do not make this while backpacking.
1 pound pork sausage
1 onion - chopped
1 green bell pepper - chopped
1 red bell pepper - chopped
1 clove garlic - Minced
1 (2 pound) package frozen / shredded hash-browns
12 eggs - beaten
1 pound cheese - shredded
Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Or use charcoal briquettes.
Cook and stir the sausage, onion, and garlic in a 12-inch cast iron Dutch oven with lid, raised over the coals to medium-high heat, until the sausage is no longer pink and the onion is tender. Stir in the red bell pepper, green bell pepper, and hash brown potatoes until evenly mixed. Cook, stirring occasionally, until the hash browns are hot and the peppers are tender, about 15 minutes.
Pour the beaten eggs evenly over the top of the potatoes, allowing them to sink into the potatoes. Cover the Dutch oven, and place 6 to 9 coals underneath, and 12 to 18 on top. Allow to bake until the eggs are firm, about 40 minutes. Sprinkle with Cheddar cheese, cover, and continue cooking until the cheese has melted, about 5 minutes.
Servings: 12.... 'ish (scouts are always hungry!)
Total prep and cook time: 1.5 hours
Budget: (full price) $17.00 - $1.42/serving
- 1 Cup Peanuts
- 1 Cup Almonds
- 1 Cup Cashews
- 2 Cups M&M's
- Shake it all together in a gallon zip lock bag