| 1/2 lb. bacon, cut into small pieces |
| 1 32 oz. bag frozen has brown potatoes or potatoes O'Brien |
| 2 dozen eggs, broken into a mixing bowl and beaten thoroughly |
| 2-3 cups shredded cheddar cheese |
| flour tortillas |
| salsa |
| |
| |
| Brown the bacon in a Dutch oven, then remove and drain on
a paper towel. |
| Remove excess fat from the Dutch oven. (Need a little fat to cook
potatoes) |
| |
Cook the potatoes in the Dutch oven until soft. |
| Add the cooked bacon and the well-beaten eggs. Mix well. |
| |
Put the lid on the Dutch oven, place 12-14 briquettes on
top of the lid (leave 6 briquettes on the bottom), and bake until eggs are almost
solid (about 20-30 minutes). |
| Sprinkle with shredded cheese and cook until cheese melts. |
| |
Serve as an omelet or as tacos. |
| Makes 10 servings. |
| |
| Enjoy! |