Joshua Tree Breakfast
December 12, 2013
The first time I made this recipe I was camping in the middle of Joshua Tree National Park with a good friend and his 76' Ford Bronco. We woke to a magnificent morning and watched as the sun filled the valley with coloured light for as far as the eye could see. It was still a bit cold and I was thankful for the warm fire and morning tea as we began throwing potatoes, garlic, bacon and onions into one big pot. It took a bit of time to cook, but the end result was delicious and gave us plenty of energy for the rest of the days adventures. It has been a favourite ever since.
1kg Potatoes (thinly sliced)
10 rashers Short Cut Bacon (roughly chopped)
1 Onion (thinly sliced)
8 cloves Fresh Garlic (roughly chopped)
6 large Eggs
Salt & Pepper
Slice your potatoes and onions nice and thin. Rough chop your bacon and garlic. Heat up a big cast iron pot over the fire with a bit of oil. Add the potatoes, onions, bacon and garlic and fry it all up until the onions are golden brown and the potatoes are fully cooked. It should take about 20-25 minutes. Every few minutes add a bit of salt & pepper and mix it around. Once everything is cooked, add your eggs and stir them in. If you've got a nice thick cast iron pot, you can put the lid on and the heat from the pot will finish cooking the eggs. Serve with a handful of cheese on top.
It can be a bit of a challenge to keep everything from burning over a hot fire, but with a bit of practice the end product is well worth it.