For the master potato heads in your unit, try this ‘udderly’ delightful dish.
Styling by Angela Yeung
When my wife and I first started cooking in Dutch ovens, we wanted to find a good potato recipe, because spuds seem to go with everything. On second thought, maybe they don’t go with cherry cobbler.
We were soon overwhelmed with recipes for russets, reds, and Yukon golds. It seems everyone has a favorite: scalloped potatoes, cheesy potatoes, potatoes with cream of chicken or cream of mushroom soup, savory potatoes, and herb potatoes.
I think I’ve tried them all at least once, but here is the one I’d enter in a contest. It’s loaded with butter and cream and ramped up for the Dutch oven by adding bacon, green onions, and seasonings. Oh, my goodness, it is utterly delicious!
I should probably warn those who are health-food conscious that further reading of this column could be hazardous to your health. These potatoes are not low-calorie and definitely not low-fat.
H. Kent Rappleye, past president of the International Dutch Oven Society, is an Eagle Scout and Vigil Honor member of the Order of the Arrow.
The Udder Potatoes
Set out package of frozen hash browns for about half an hour before baking. Allow them to thaw slightly. Fry bacon in Dutch oven until crisp. Pour off grease. Add hash browns, green onions, and seasonings. Mix gently until evenly distributed.
Pour cream over potato mixture and place butter slices on top. Bake in a 12-inch Dutch oven at 350 degrees (16 coals on top, 10 coals below) for 45 minutes. Remove pot from bottom heat. Put bottom coals on top of lid and tilt the lid slightly open for 15-20 minutes until browned on top.
I guarantee once your Scouts get a taste of this dish, if you ever ask them if they want scalloped or cheese potatoes again, they will all cry out, “No! We want the udder ones!”
A quicksand easy breakfast. It was gone as soon as the lid came off! Will use this on many camp outs to come.