Breakfast Taters

Serves: 4
Total Calories: 202


6 to 8 baked potatoes, cut in 1-inch pieces
2 medium onions, diced up
2 tablespoons olive oil or vegetable oil
salt and pepper or your favorite seasoning


Since I’m always in a hurry in elk camp, I set my Dutch Oven on the propane cook stove on low to medium heat. I let the oil heat up for 2 - 3 minutes then add my spuds and onions. Since elk hunters tend to be solitary by nature during the day, I usually apply a liberal dose of garlic salt and or garlic pepper just before I serve. These spuds only take about 10 minutes to prepare and cook. If you happen to have a little grated cheese handy, sprinkle some over the top just before you serve.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Vegetables in Camp

Nutritional Facts:

Serves: 4
Total Calories: 202
Calories from Fat: 60

This Breakfast Taters recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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