Tuesday, February 15, 2011

Sour Cream Potatoes and Bacon

I know camping season is still 3 or 4 mouths off here in OR., 2 or 3 in other places, I for one am getting the bug. Dutch oven cooking and camping go hand in hand, and I love them both. My camp kitchen looks like a M.A.S.H. kitchen, or some thing like that. I take it all.
Here is a good camp potato dish to try next time your out.

1 pkg. frozen hash brown potatoes, 23 oz., thawed
1/2 pound bacon,browned, 1" pieces
1 cup Cheddar cheese, shredded
1 cup Jack cheese, shredded
1 pint sour cream
1/2 cup evaporated milk
1/3 cup poppy seeds
12 to 16 green onions, chopped
Salt and Pepper to taste

Brown bacon in a 12" dutch oven, drain. In a large bowl, mix bacon, cheeses, sour cream, evaporated milk, poppy seeds, onion, and salt and pepper. Put potatoes in the dutch oven. Pour mixture over potatoes. Bake until golden brown, about 35 to 45 minutes. Use 6 to 8 charcoals on the bottom, and 14 to 16 on top. Serve as a side dish, with meat or poultry.

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