Dutch Oven Potatoes
3 or 4 Large Potatoes
1 teaspoon Salt
1 Tablespoon Flour
Peal, wash, and dry the potatoes. Grate them until they measure 3 cups. Drain the water from the potatoes.
Break the egg into a bowl and beat it well, add the potatoes, 1 tablespoon of cooking oil, salt, and flour to the egg. Mix together.
Heat just enough cooking oil to cover the bottom of your 12” cast iron skillet. Spoon 2 tablespoons of potato mixture into the hot fry pan for each pancake. Fry the pancakes until lightly browned on one side. Turnover and fry until lightly browned on the other side. Edges will be lacy when done.
Serve with Applesauce if you like.
Servings = 2
1/2 cup melted butter,
1 tablespoon garlic salt,
1 cup chopped onions,
1 bag (30 oz) frozen country-style shredded hash brown potatoes, partially thawed,
and 2 cups shredded Cheddar cheese (8 oz) or more to your liking.
Warm & Oil your 12" regular Dutch Oven. In the picture you will notice she has an aluminum liner and with cheese this is always nice for the clean up!
Melt the butter mix in the garlic and onions, put the hash browns on top. Stir until well blended Then the cheese and you are off and cooking.
Tater Tots = ready to use Bacon Cheese Things you can add onions, put an egg on top, and salsa. Directions 1. Pre-heat your 12" regular dutch oven. 2. Lay out 1 piece of bacon. Roll 1 Tater Tote then cut off. You should get 2 maybe 3 tater tots per bacon piece. Place in the bottom of you dutch oven bacon down. Continue to do this until bottom of dutch oven is full. 3. Back at 400 degrees for 25 minutes. Put 18 on top and 12 on the bottom. If you wait for the steam to come from under the lid. Then you will know they are done. 4.Then add the Cheese!! Should take another 5 minutes to melt.
My Grand Father, Ern Baird, was a Sheep Herder in Carey Idaho. He fixed this all the time for my Mom when she was herding sheep with him. When I was young he even fixed them for us when we went Camping!! Now we fix them all the time to keep the tradition going!!! For a lid lifter he would go to the willow bushes and find a "v" shaped forked branch and use that as the lid lifter.
1/2 lb. Bacon
3 Large Onions, sliced
5 lbs. Potatoes, sliced thin, with skins on or off!!!
2 cups Water, My Mom puts in more water!! But I do not like it soupy!!
Salt & Pepper
Cook in your 12" Deep Dutch Oven. Slice your Onions and Potatoes while your bacon is cooking in the bottom or your dutch oven. I usually cook it nice and crispy. Then add the onions and stir in the bacon grease. Then add the potatoes. Now add Salt and Pepper. Mix is all up, add 1 cup of water, and put the lid on. Let cook until potatoes are done. You will smell it when it is done or you will see steam coming out from under the lid when it is done. Remember when you lift the lid you are adding another 15 minutes of cooking time to your potatoes. Also, you will mush them up if you stir them too much when they are about done!!!
Red Potatoes - quartered 1/2 Cup Water Garlic Powder Log Cabin Seasoning 2 Cups Peas Directions: Preheat and oil your 12" regular dutch oven. Add 1/2 cup water. Place one layer of red potatoes and then put on top of that Garlic Powder and Log Cabin Seasoning. If you want do another layer and do the same thing. Now put the lid on and go to baking. When you are 3/4 done add the pea's on the top. In your Volcano Stove us 12 briquettes on the bottom. If you are cooking on a table use 15 on top and 10 on the bottom. You will see steam coming out from under the lid plus you will smell it too!! Just in case you did not know it but there are some 161 different Potatoes. It took 40 years to get the Russet Potato right!!!
1 lb. Ground Beef
1 Medium Onion, chopped
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 Tablespoon Ketchup
1 Tablespoon Worcestershire Sauce
3 Cups Tater Tots = Ore-Ida Frozen Seasoned
1. Cook beef and onion in 12” Dutch Oven over medium-high heat until beef is well browned, stirring to break up meat. Pour off fat.
2. Stir soup, ketchup and Worcestershire into Dutch Oven. Arrange potatoes around edge of Dutch Oven, keep going around in a circle until you reach the middle and add the last tater tot. You might have extra from your bag and that is OK just put them back in the freezer for later.
3. Bake at 425 degrees F for 25 minutes or until potatoes are done. Put 18 Briquettes on top and 15 on the bottom or 20 on top and 13 on the bottom if you want to brown the Tater Tots more!!
8 medium sized potatoes Red, Yukon Gold, or Russet, sliced thin
1 medium onion diced
1/2 pound Bacon diced
1 Jalapeno seeds and membranes removed, diced
2 1/2 cups cheese cheddar, montery jack, or pepper jack
1 teaspoon season salt
12 inch shallow dutch oven
27-30 coals lit and heated until beginning to turn grey.
Over about half the coals, cook bacon until chewy. It will get crispy as it cooks with the potatoes.
Off of the coals, remove bacon from dutch oven and any excess grease, leaving about 2 tablespoons bacon fat in the bottom of the dutch oven.
Layer half of the sliced potatoes in the bottom of the dutch oven and sprinkle with half a teaspoon of season salt.
On top of the potatoes, layer half of the onion, half the jalapeno (if desired), half of the bacon, and then half of the cheese.
Repeat layers, using remaining ingredients and put the lid on the dutch oven.
With dutch oven on a stand, place 10 coals on the bottom and 15 coals on top. This should heat to about 350 degrees for a 12 inch shallow dutch oven.
Check periodically and adjust coals as necessary, adding more when the original coals begin to die down.
The potatoes are finished when they are soft, this takes about 45 minutes.
This recipe can be made in an indoor dutch oven and cooked in the oven. Place dutch oven, with the lid on, in a preheated 375-degree oven for 35-45 minutes. Check periodically to make sure it is cooking evenly. Add 1/3 cup water to the bottom of the dutch oven if the potatoes are browning too quickly. Potatoes are done when they are soft!
To make this recipe for a larger crowd, scale up the ingredients accordingly. A 12-inch dutch oven can hold 3 layers and still cook well, but use a larger dutch oven (or two 12-inch dutch ovens) for more than 12 potatoes.
1 Onion – chopped
3 or 4 Potatoes – Sliced
1 Frozen Bag of Mixed Vegetables
Bacon – slice into ½” and cook
1 Can of Cream of Mushroom soup – mix in bowl as per directions
Take your 12” Dutch Oven and cook your beacon till done. Take the bacon out of the Dutch Oven and put in a bowl.
Then put in some onions to cover the bottom, and then add some potato slices covering the bottom. I would then stir it a little to get the bacon grease on the potatoes and onions.
Add ½ of the Cream of Mushroom soup
Put a layer of cheese, then onions and potatoes.
Put layer of Bacon, Cheese, Mixed Vegetables, add the rest of the Cream of Mushroom Soup.
Put the lid on and go to cooking.
From the Dutch Oven Class on April
Medium Potatoes, unpeeled, 1 per person Butter or Margarine Dash each of Salt, Pepper, & Garlic Powder Parmesan Cheese Directions: Cook in your 12" Regular Dutch Oven. Use 15 briquettes on the top and 10 on the bottom. While preheating your dutch oven melt butter or margarine. You want enough butter so each piece of potato gets covered good. Wash & slice into spears. Put into dutch oven when butter has melted. Stir them around so they are covered good. Add a little salt, pepper, and garlic powder. Then add Parmesan cheese to liking. If you layer it you can get more cheese on each spear. Cook until tender. That should be about 20 to 30 minutes. Then Serve!! Yum!!! Dutch Oven Class 2017