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SERVES 1 | PREP TIME 10-15 minutes | COOK TIME 35 minutes
EQUIPMENT Dutch oven, mixing bowl, cutting board, kitchen knife
You could be misled into thinking Americans stipulate that every book involving Dutch ovens must include at least one recipe for a Mountain Man Breakfast if it doesn’t want to run the risk of going unpublished.
In Germany, we call it a farmer’s breakfast and it’s made with fewer eggs and no cheese. The amount of calories consumed for breakfast in the American version is opulent, to say the least. For lunch, they usually resort to sandwiches, and the next hot meal is dinner, when they really dig in.
For the Mountain Man Breakfast you will need a 10” Dutch oven for 2 persons, a 12” Dutch oven for 4-6 persons, or a 14” Dutch oven for 8-10 persons.
It consists of a mixture of potatoes, ground beef, onions, peppers, and whatever else strikes your fancy, topped with beaten eggs, and baked. The dish should be no more than three fingers high in order to bake through.
For the heat, you need about 8 coals under the Dutch oven and 16 on top of the lid.
INGREDIENTS
- ½ cup minced meat, half beef and half pork, seasoned (or sausage meat)
- ½ cup potatoes, boiled and diced
- ½ cup full-flavoured cheese (like cheddar or Emmental), grated
- ½ onion, diced
- ½ bell pepper, diced
- 3-4 eggs
- 2 tablespoons milk
- some garlic
- pepper and salt
- oil/butter
HOW
Put the minced meat in the Dutch oven, with some oil or butter, and fry the meat until cooked through. Take out the meat and add potatoes, onions, garlic, and peppers to the Dutch oven. Sauté until the potatoes are brown and the onions and peppers are soft. Then mix in the fried meat.
In a bowl, whisk the eggs with the milk, season with salt and pepper, and pour this mixture into the Dutch oven over the other ingredients. Bake the Mountain Man Breakfast with medium top and bottom heating for about 30 minutes, until the eggs have set.
Now sprinkle the cheese over the mixture, place the coals from beneath the Dutch oven on top of the lid as well, and bake until the cheese is melted and lightly browned.
Overland Chef: Casten Bothe
