Dutch Oven Mountain Man Breakfast Food

MOUNTAIN MAN BREAKFAST IN A DUTCH OVEN

Steps:

• Heat the dutch oven over your hot coals. Add the sausage and saute until browned, appoximately 10 minutes, reaking apart the sausage as it cooks.
• While the sausage cooks, chop onions, pepper, jalapeno, and garlic.
• Add the onions, pepper, and jalapeno to the dutch oven with the sausage. Cook until the peppers and onion are soft, about 10 minutes. Add in the minced garlic and sautee for an additional 2 minutes.
• Beat 12 eggs until scrambled. Add the 3/4 cups of shredded cheddar cheese to the egg mixture, setting aside 1/4 cup to use as a topping.
• Add the egg mixture and thawed hashbrowns to the dutch oven. Mix all of the ingredients in the dutch oven, and then cover with dutch oven lid.
• Place the dutch oven on approzibalely 7 coals arranged ina checkered formation. Place about 14 coals on top of the dutch oven lid in a circle over the edge of the lid. You want the coals near the edge so the heat can transfer down the sides of the dutch oven.
• Let the dutch oven sit covered with teh coals for about 40 minutes, until the eggs are firm. Top with the remaining cheese and cover again for 2 minutes, until the cheese is melted.

DUTCH OVEN MOUNTAIN MAN BREAKFAST

Steps:

• Build a campfire and allow the fire to burn until it has accumulated a bed of coals.
• 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.

MOUNTAIN MAN BREAKFAST IN A DUTCH OVEN

Steps:

• 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.

ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Season the lamb shanks all over with salt and pepper.
• Heat the canola oil in a large Dutch oven over medium-high heat.
• Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
• Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
• Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
• Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
• Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
• Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
• About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
• Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
• Fold in the butter, sour cream, and heavy cream until smooth and light.
• Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
• To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
• Enjoy!

MOUNTAIN MAN BREAKFAST

Steps:

• Fry bacon and onion together.
• Remove bacon and onion and drain on paper towels.
• Wipe excess grease out of dutch oven.
• Fry hash brown potatoes.
• Add onions and bacon.
• Pour beaten eggs over mixture, cover and cook until almost solid.
• Season to taste.
• Sprinkle with grated cheese.
• Cover until cheese is melted.
• Serve with salsa.