Dutch Oven Potatoes

1 large pkg. Hash-browns 8 eggs scrambled 2 lbs. Ground sausage 10 oz. Shredded cheese In a 12" dutch oven, brown the sausage. Remove meat and add hash-browns in sausage drippings. Smooth out on bottom of oven and spread sausage on top. Spread the cheese over sausage. Beat eggs and add milk and pour over the mixture. Cover and cook with very little heat on bottom. Should take about 14 to 20 minutes. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Bacon, Onion and Potatoes

1/2 Package Bacon 2 or 3 Onions 2 packages of frozen Potato Cubes 1 Green Bell Pepper, sliced 1 Yellow Bell Pepper, sliced 1 Red Bell Pepper, sliced Grated Cheese Directions: Warm 12" Dutch Oven. Place sliced bacon, diced onion, and sliced peppers in the bottom of the dutch oven. Cook till bacon is done. Add the 2 packages of frozen Potatoes. Cook till done!! Just before they are done add Cheese if you like. Cook till cheese melts. From our Dutch Oven Classes Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Bob's Potato Pancakes

3 or 4 Large Potatoes

1 Egg

1 teaspoon Salt

1 Tablespoon Flour

Cooking Oil

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

PDF = Bob-Potato-Pancakes

Campfire Dutch Oven Potatoes Recipe

30 golf-ball size new red potatoes 1 Medium Onion 1/4 cup Butter 1 package Dry Ranch Dip Mix Directions 1. Pre-heat and oil your 12" deep dutch oven. Wash potatoes, but do not peel. 2. Cut potatoes in half and place in bottom of Dutch oven. Chop onion and place on top of potatoes. Place chunks of butter on top of potatoes and onions. Sprinkle Ranch dip mix over all. 3. Bake on hot coals for 30 to 45 minutes. Put 15 on top and 10 on the bottom. If you wait for the steam to come from under the lid. Then you will know they are done. Serves: 6 Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of Vinegar ___ Spray bottle of Oil ___ Don't forget the Food!!!

Cheesy Potatoes

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.

Creamy Cheesy Chicken Potato Soup

Den Leader's German Potato Salad

Servings: 6–8 Preparation Time: 1 1/4 hours Challenge Level: Easy What You’ll Need: 4–6 strips precooked bacon, chopped 1 onion, diced 1 (10 3/4-ounce) can condensed cream of celery soup 3/4 cup water (or a soup can about half-full) 3 tablespoons white vinegar 1 teaspoon sugar 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 (30-ounce) bag frozen shredded hash browns, thawed 12-inch camp Dutch oven Small mixing bowl What You’ll Do: In a small bowl, combine bacon, onion, soup, water, vinegar, sugar, salt and black pepper. Warm & oil your 12" Regular Dutch Oven Distribute hash browns in the bottom of Dutch oven. Pour soup mixture over potatoes. Bake for about one hour using 18 coals on the lid and 9 briquettes under the oven. Refresh coals as required.

Dutch Oven Bacon Wrapped Tater Tots

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.

Ern Baird's Dutch Oven Potatoes

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
Directions:
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!!!

PDF=Ern Baird's Dutch Oven Potatoes

Garlic Red Potatoes

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!!!

Herb Roasted New Potatoes Dutch Oven Style

2 Pounds new Potatoes, quartered 1/2 Cup Red Bell Peppers, sliced 2 Tbsps Garlic, minced 2 Tbsp Fresh Thyme, chopped 1/2 Cup Onion, sliced 1/2 Cup Yellow Bell Pepper, sliced 2 Tbsp Fresh Rosemary, chopped 1/4 Cup Olive Oil 1/4 Cup Melted Butter 2 Tbsps Red Wine Vinegar 2 tsps Creole Seasoning Salt & Pepper to taste Directions: Cook in your 14" Regular Dutch Oven or a nice big cast iron skillet. You could even do these on a griddle. Place quartered potatoes in a large Ziploc Bag. Add onions, bell peppers, garlic and herbs. Pour in olive oil, butter and vinegar. Season to taste using salt, black pepper and Creole seasoning. Seal the bag and shake vigorously to completely season all the potatoes. Sit to the side while you get your dutch oven ready. Now put the ingredients inside the dutch oven. You want to cook at 400 degrees so you get the potatoes nice and brown for about 45 minutes to 1 hour. Put as many briquettes on the bottom as you can some 28 plus if you can get them under there. I like to put the lid somewhere else so I can brown the potatoes to a nice crispy look. If you want you can put the lid on but it will bake them not fry them. Stirring occasionally, until potatoes are tender and golden brown. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of Vinegar ___ Spray bottle of Oil ___ Don't forget the Food!!!

Idaho Potato Skins Recipe

There is nothing like a plate full of crispy potato skins, filled with melty cheddar cheese, and topped with bacon bits, sour cream and green onions. 6 small to medium sized russet baking potatoes (total 3 pounds of Idaho Potatoes) Olive oil Canola oil or grape seed oil Kosher salt Freshly ground pepper 6 strips of bacon 4 ounces grated cheddar cheese 1/2 cup sour cream 2 green onions, thinly sliced, including the greens of the onions Directions 1. Scrub the potatoes clean then bake the potatoes using your favorite method, either Dutch Oven (14" or 16" regular whatever it takes to get your potatoes in) or Oven. If using your Dutch Oven, rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed. 14" DO use 19 on the to and 14 on the bottom. 16" DO us 21 on top and 16 on the bottom. You could also about half way through turn the potatoes over. You can also bake the potatoes in a conventional oven yields potatoes that are easier to work with (cut and scoop out), the potato seems to adhere to the skins a little better, but there is hardly a discernible difference in the final product. 2. While the potatoes are cooking, cook the bacon strips in a cast iron frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble. 3. Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin. Increase the heat of the oven to 450°F. Brush or rub grape seed oil or canola oil (or another high smoke point oil) all over the potato skins, outside and in. Sprinkle with salt. Place back in your Dutch Oven. Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from dutch oven and let cool enough to handle. 4. Arrange the potato skins skin-side down in your dutch oven. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Using top heat only for an additional 2 minutes, or until the cheese is bubbly. Remove from dutch oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions. Serve immediately. Serves 6 Note: If you have a potato whose skin or flesh has turned green, cut out those parts, do not use them. The green indicates the presence of a toxin that develops when potatoes are exposed to sunlight.

Idaho Tater Tot Roundup

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 Directions: 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!!

pdf=Tater-Tots-Wagons

Jalapeno Potatoes

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

Dutch Oven

12 inch shallow dutch oven
27-30 coals lit and heated until beginning to turn grey.

Instructions
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.

Recipe Notes

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.

PDF=Jalapeno Potatoes

LW Potatoes

1 Onion – chopped
3 or 4 Potatoes – Sliced
Cheese
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

LW Potatoes

PDF=LW Potatoes

Meat Filled Potato Patties

Directions: Cook in your 12" cast iron fry pan. Briefly saute chopped onions and garlic. Add cubs or pieces of cooked stew meat or roast. Cook together a few minutes to blend flavors. This can be made with any leftover meat. Such as beef, lamb, chicken, turkey, or browned hamburger. Place rather dry seasoned mashed potatoes in the palm of your hand and make a little pocket in the center, in which to spoon a large dollop of the drained, seasoned, cooked meat that you have prepared. Carefully enclose this with the mashed potatoes. Shape into a ball or patty, roll in flour, dip in beaten egg, and roll in fine bread crumbs, french bread crumbs are great. Gently brown them in oil and butter, and keep hot in a warm dutch oven until ready to serve. Serve with Spanish Sauce. You can either spoon it over the top or just pass it around the table. You can make these in advance and then just warm them through if you like.

Old Fashioned Dutch Oven Potatoes

6 slices bacon cut into bite size pieces 1 cup chopped mushrooms 2 medium onions sliced 1 can cream mushroom soup 5 lbs. Potatoes, sliced 1 cup shredded cheddar cheese (any combination of cheese can be used) Warm dutch oven and cook bacon until almost done. Add onions and cook till lightly brown, dump in potato and stir together. Cover and cook till potatoes are almost done, about 20 to 25 minutes in 350 degrees. Add mushrooms cover and cook for 5 minutes. Add soup and cook for 5 minutes more heating all the way through. Remove from heat, spread cheese over the top, cover and let stand till cheese melts.

Onion-ey Roasted Potatoes

4 whole Medium Potatoes Scrubbed And Cubed (1/2" Cubes) - you do not need to peel the potatoes. 1 package Dry Onion Soup Mix, 2 Ounce Package ½ teaspoons Garlic Powder ½ teaspoons Freshly Cracked Black Pepper ¼ cup Olive Oil Directions: Warm you Dutch Oven first before you combine all ingredients in a 10" Camp Dutch Oven. Put the Dutch Oven into your fire pit. Cook with 21 coals on top and 9 coals on bottom for about 35-40 minutes. After 15 minutes of cooking time, quickly lift the lid, give the potatoes a quick stir, and replace the lid and allow it to continue cooking for the entire 35-40 minutes. Then dig in! Servings = 4 Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of Vinegar ___ Spray bottle of Oil ___ Don't forget the Food!!!

Parmesan Potato Spears Dutch Oven Style

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

Scalloped Potatoes with Ham Dutch Oven Style

The slow cooker makes it easy to prepare this delightful dish. Potatoes, Cheddar and ham are slowly cooked in a creamy sauce. 3 pounds potatoes, peeled and thinly sliced 1 cup shredded Cheddar cheese 1/2 cup chopped onion 1 cup chopped cooked ham 1 (10.75 ounce) can condensed cream of mushroom soup 1/2 cup water 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper Directions: Warm and oil your 12" Deep Dutch Oven 1. Place sliced potatoes in your 12" deep Dutch Oven. Mix together shredded cheese, onion and ham and potatoes. Mix together condensed soup and water in a bowl. Season to taste with garlic powder, salt and pepper. Pour evenly over the potato mixture. 2. Put your lid on and cook until you see steam coming out from under the lid. Use 15 briquettes on the top and 10 on the bottom. Servings: 8 Recipe by: Big Mama Kaboose

Ultimate Veggies Dutch Oven Style

2 Lbs. Baby Red Potatoes 2 Lbs. Baby White Potatoes 2 Lbs Baby Carrots 2 Yellow Onions 2 Cups Mushrooms 4 Cups Grated Cheese 1 Cup Sour Cream 1 - 8 oz. Can Mushroom Soup 1 Stick of Butter 1 Cup Water Log Cabin Seasoning Directions: Cook in your 12" Deep Dutch Oven. Use 15 briquettes on the top and 10 on the bottom. Pour 1 cup of water into your dutch oven then place potatoes, then carrots, onions, & mushrooms. In a Mixing bowl mix the sour cream, butter, and mushroom soup. Spread mixture on top of veggies in dutch oven. Sprinkle Log Cabin Seasoning on the top of that. In about 30 minutes or 40 check to see if carrots are done. If so, put the cheese over the top of everything and cook till cheese has melted. If you see steam coming from under the lid then you know it is done. Just a little note you can cut up the potatoes too so they are in quarter sizes so it will cook a little faster too. Remember do not fill dutch oven to close to the lid. You want about 3/4 of an inch so the air can circulate in your dutch oven. Plus 1/2 cup of water is what I used and it seemed to work just fine. Your potatoes and carrots have a lot of water in them to so you get water there. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of Vinegar ___ Spray bottle of Oil ___ Don't forget the Food!!!

World Known Spud Nuts

2 Cups Scaled Milk 1 tsp. Salt 6 to 7 Cups Flour 1/2 Cup Warm Water 2 Eggs Beaten 2/3 Cup Shortening 1 Tbsp. Yeast 1 Cup Mashed Potatoes 1/2 Cup Sugar Directions: Heat your 12", 14" or 16" Regular Dutch Oven Dissolve yeast in warm water. Mix all ingredients together in a large bowl. Roll and cut into doughnuts. Let rise for 20 minutes. Cook in hot oil, dip in hot glaze as soon as spud nuts have been taken out of the oil. Glaze Mix: Mix warm milk or cream with powdered sugar. (thin & runny) Glaze can be dipped or drizzled over the tops as they cool. So Nummy!! Heat oil to 375 degrees. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Makes 4 dozen. From the Log Cabin All About Potatoes Cookbook page 55 By Colleen Sloan Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of Vinegar ___ Spray bottle of Oil ___ Don't forget the Food!!!

Dutch Oven Potatoes

Policy

Webcams

Resources

Policy

Webcams

Resources

Your Items

Your Items