Dutch Oven Breakfast Hash

Dan and I went camping with the kids a few months ago and we made this for breakfast one morning.  I did not take a picture to show you, but it was one of the best camping breakfast either of us had.  

1 pound bacon

1 pound sausage or cubed ham

2 packages (20-24 oz.) of frozen southern-style hash browns

8 ounces of sour cream

4 eggs, beaten

grated cheddar cheese

Brown the bacon and sausage in the dutch oven.  If you use ham do not add until the bacon is cooked.  Once your meat is cooked through, add the hash browns.  (Do not drain the grease from your meat.  The potatoes will  soak up the oil and use it to brown.  Cover your dutch oven and bake for 20-25 minutes.  You will want about 10 coals on the bottom and 15 coals on top.  

In a separate bowl, combine the sour cream and beaten eggs.  Pour over the hash browns five minutes before they are done.  Recover and let cook until the eggs are cooked through.  When they are done, remove the lid and sprinkle with the cheese.  Replace the lid until the cheese melts

Dutch Oven Peach Cobbler

Those of you who know my husband can agree with me that Dan does not cook much!  I am hard pressed for him to make his own toast in the morning, but he does occasionally through down some awesome dutch oven recipes. This is Dan's famous peach cobbler.  I have decided that there is no way to eat peach cobbler better than this!  I hope you enjoy it!

Ingredients:

2 large cans of peaches, (I use bottled peaches that I can in the summer)

1 box of yellow cake mix

1 cube of butter

1/4 cup sugar

1 1/2 TBS of cinnamon

INSTRUCTIONS:

MAKE SURE YOUR CAMPFIRE HAS PLENTY OF HOT COALS. THESE ARE IMPORTANT FOR PROPER BAKING.

 

Coat the inside of your dutch oven with cooking oil. This helps prevent the cobbler from sticking and will greatly help you when serving.

Pour the entire contents of the can (peaches and juice) into the dutch oven.

Dump the cake mix on top of the peaches.

Slice the butter into sections and put them on top of the cake mix.  Sprinkle with sugar and cinnamon.

Put the lid on and place over hot coals.  Place hot coals on top of the lid as well.

LET THE COBBLER BAKE FOR 35 TO 45 MINUTES. CHECK TO SEE IF IT IS DONE BY INSERTING A CLEAN KNIFE INTO ITS CENTER. IF THE KNIFE COMES OUT CLEAN, THE COBBLER IS FINISHED. IF IT DOES NOT COME OUT CLEAN, ADD MORE COALS AND WAIT 5 TO 10 MORE MINUTES. REPEAT UNTIL THE COBBLER IS DONE.