Bill Brummel, of the Lone Star Dutch Oven Society, kindly shared this recipe for our November, 2000 issue’s story on Dutch oven cooking. Serves 5-7 adults.
1 lb. light pork sausage
1 T cooking oil (or spray)
1 medium onion, diced
2 lb. thawed hash brown potatoes
8-12 large eggs
1 lb. grated cheddar cheese
1 8-oz.jar of a thick and chunky salsa
Preheat 12-inch Dutch oven over 14 hot bottom briquettes. Lightly spray (or rub) oven’s bottom and inside with cooking oil. Brown sausage, breaking it into small bits. Add onion and cook until it’s clear. (Option: add one chopped tomato.) Remove sausage and onion mix to container lined with paper towels.
Add hash browns, stirring and frying until golden brown. Add sausage and onions, mixing well into the hash browns. Beat eggs thoroughly and our over the mixture in the oven. Remove 4 briquettes from the bottom and place them with 12 fresh hot briquettes on the top of the lid. Cook until eggs are almost solid. Sprinkle the cheese over mixture and continue cooking until eggs are set and cheese is melted. Pour salsa on top and serve. (Option: garnish with avocado slices.)
From the December 2000 issue.