The following recipe for Barbecued Hashbrown Scramble is from long-time SurvivalBlog reader and frequent recipe contributor Ellen H. She says: “The exact proportions of the listed ingredients are not exact. Pick amounts to suit your taste. This can be cooked at home on a barbecue or over a campfire in a dutch oven or even just in a heavy foil cooking tray.”
Ingredients
- Ham, diced. (Cooked ham or substitute cooked bacon)
- Hashbrown potatoes, cubed (fresh or frozen, but thaw them first.
- 2 or more Eggs
- Milk – of any kind.
- Shredded Cheddar Cheese (or substitute another cheese, to suit your taste.)
- Tomato, diced.
- Green Onion, chopped
- Salt and black pepper, to suit your taste
Directions
- Coat a barbecue-safe pan with oil or cooking spray
- Pour in the thawed hashbrowns and ham.
- In a large bowl, combine eggs with milk (in scrambled-egg proportions) and whisk them well.
- Stir in the cheese, green onions, and tomatoes.
- Pour that mixture over the hashbrowns and ham.
- Add salt and pepper, to taste.
- Cover with your dutch oven lid (or foil) and cook on the barbecue (indirect heat) at 375 degrees for 30 minutes.
- Uncover the pan and cook for an additional 15-35 minutes, until edges look crispy.
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Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!