Description
Ingredients
For the Cowboy Potatoes:
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- 2 lbs russet potatoes, diced into ½-inch cubes
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- 1 large onion, chopped
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- 1 red bell pepper, diced
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- 2 cloves garlic, minced
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- 3 tablespoons bacon drippings or cooking oil
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- 1 teaspoon dried oregano
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- 1 teaspoon smoked paprika
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- Salt and pepper to taste
For the Chuckwagon Eggs:
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- 8 large eggs
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- ¼ cup milk or water
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- ½ teaspoon salt
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- ¼ teaspoon black pepper
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- 1 tablespoon butter
For the Cowboy Bacon and Sausage:
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- 1 lb thick-cut bacon
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- 1 lb breakfast sausage links
Instructions
Place your well-seasoned cast iron skillet over medium heat on your heat source. When hot, arrange bacon strips to cover the bottom of the pan. Cook until the bacon reaches your desired crispness, about 5-7 minutes per side.
Transfer the cooked bacon to a paper towel-lined plate, keeping the rendered fat in the pan. Add the sausage links to the hot bacon fat and cook until browned on all sides and cooked through, about 10-12 minutes total. Remove and set aside with the bacon.
Tip: Don’t crowd the pan! Cook in batches if needed for even cooking. Keep cooked meat wrapped in foil near (not on) the heat source to stay warm.
Using the same skillet with the rendered bacon fat, add the diced potatoes, spreading them in an even layer. Let them cook undisturbed for about 5 minutes until they begin to brown on the bottom.
Add the chopped onions and bell peppers to the potatoes, stirring to combine. Season with oregano, smoked paprika, salt, and pepper. Continue cooking, stirring occasionally, until the potatoes are golden brown and tender, and the vegetables are softened—about 15-20 minutes.
Add the minced garlic and cook for another minute until fragrant. Transfer the potato mixture to a covered dish to keep warm.
Tip: Pre-boil your potatoes for 5 minutes the night before and refrigerate them for faster morning cooking. This secret cuts the cooking time in half!
Wipe out the skillet if needed, then return it to medium heat. Add the tablespoon of butter and let it melt.
While the butter melts, whisk together eggs, milk, salt, and pepper in a bowl. Pour the egg mixture into the hot skillet and cook, gently folding with a spatula, until the eggs are just set but still slightly moist, about 3-4 minutes. Don’t overcook!
If using cheese, sprinkle it over the eggs now and fold gently to incorporate.
Tip: For extra-fluffy eggs, remove the pan from heat when the eggs are slightly underdone. They’ll continue cooking from residual heat without becoming rubbery.
On a large serving platter or individual plates, create a magnificent display of your chuckwagon breakfast. Start with a base of the savory potatoes, then add the scrambled eggs, and arrange the bacon and sausage around the edges.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Outdoor Cooking
- Cuisine: American
Nutrition
- Serving Size: 1⅔ cups
- Calories: 650
Keywords: authentic chuckwagon breakfast recipe, cowboy camping breakfast, outdoor cast iron cooking, hearty campfire breakfast, traditional chuck wagon recipes