Mixing hash browns with an omelet make breakfast delicious, filling and easy to do. You can do everything in a Dutch oven by modify this recipe just a little (just add some covered cooking time ~10-15) after adding the eggs so that they can cook before adding the cheese.
Troop 188’s Hash Brown Omelet
1 lb breakfast meat (ham, bacon, sausage)
12 eggs beaten
1 green bell pepper
2 4lb bags of tator tots
16 oz sour cream
3 cups grated Cheddar cheese
Garlic powder to taste
Salt and Pepper to taste
|Heat a 12″ Dutch oven that is lined with aluminum foil using 18-20 briquettes bottom until hot. Cut bacon into 1 inch slices. Fry bacon until brown. Add onion, mushrooms, bell pepper and sauté until onions are translucent. Add potatoes and season with salt and pepper. Add to Dutch oven. Season eggs with salt and pepper and sour cream then pour eggs over top of potatoes. Cook stirring occasionally until eggs are cooked. Put mixture into Dutch oven and top with cheese. Cover and to hold warm until ready to eat.
Serve topped with picante sauce.