Breakfast Slop

Recipe by Melissa Fecher

This standard recipe feeds approximately 4-6 folks.  Serving size may change depending on how hungry your guests are- and let me tell you, "Slop" goes quick!  In my experience, I always err on the side of too much food- as its delicious reheated!! Also, you'll need a pretty large pan.  It fits pretty well in a 12 inch cast iron skillet for camping, but my parents use a gigantic teflon pan when they make this at home.

1 32oz bag of Potatoes O'Brien**
1 roll spicy breakfast sausage, veggie sausage, or 1 package of bacon
2 tablespoons butter (only if you aren’t using real meat)
12 eggs
Salt and Pepper
Red pepper flakes

**Although I haven't tried it yet, I assume you could simply substitute some diced potatoes and a chopped red or green pepper for the frozen Potatoes O'Brien and achieve the same results.

In a large pan or skillet, begin to cook meat over medium heat.  Note that when camping the easiest way to control heat is to simply move your pan.  Fire may be hard to control but the proximity of your food isn't- "Medium Heat" just means enough to get this cooking.  If it's burning- move it away!  If nothing is starting to sizzle, put it right over the flames.  Use Caution though- as overzealous flames may lick over the top of your pan and start the grease on fire!  Not that that's ever happened to me!

When the meat is browned, drain most of the grease.  If using a meat substitute, be sure to add a little butter or cooking spray to the pan.  If using Bacon, remove from skillet and set aside on some paper towels- leaving some grease.  Add the Potatoes O'Brien to the pan and allow to cook through (this step is going to take the longest).

The Potatoes O'Brien (seemingly by design) never really get browned, but you do want to make sure they're cooked thoroughly.  Nothing ruins a beautiful breakfast like little pieces of half frozen potatoes.  While they're cooking up add a little salt and pepper to season, and as many red pepper flakes as you'd like-- usually a nice dusting over the top of the potatoes will do.

When they are nice and warm go ahead and add all your eggs to the pan.  You may want to reduce the heat at this point, since the eggs will cook quickly.  To save time you could crack the eggs ahead of time into a separate bowl-- but I love the one dish aspect of this meal, so I usually just remove it from direct heat while cracking each egg into the skillet.

If you've decided to use bacon, now would be the time to crumble what you've set aside into the mix.  From there just keep stirring enough to keep the eggs from overcooking.  Soon you'll have a beautiful breakfast "Slop" of your very own!
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