Recipe: Campfire Scramble

Here's a great recipe for a cool fall evening, or even a cool fall morning, for that matter. This recipe originally came from Midwest Living magazine. I have the recipe somewhere, but I never follow it anyway, so I'm going to share it the way I usually make it. Campfire Scramble is one of those recipes that you can add most anything to and it will still taste good. Plus, it has a fun name.

My food photography leaves a lot to be desired, but you'll get the idea of what it looks like when it's almost done cooking:



And here it is "plated up", as they say on The Food Network. (This is NOT The Food Network, by the way. Just in case you were wondering.)

Campfire Scramble

a big skillet with a lid
3/4 package of frozen hashbrown potatoes (I use the bagged mix with green and red peppers)
Cooking oil
Eggs (1-2 per person)
1/2 cup (or so) milk
Shredded cheese -- mozzarella or cheddar
Deli ham or turkey -- as much as you'd like, approximately 3/4 cup
Salt and pepper to taste
Parsley for garnish

• In a large skillet, brown the hashbrowns in oil. This takes 10-15 minutes.
• Meanwhile, mix the eggs and milk with a whisk. Add salt and pepper. Add more milk if needed. (This should be the consistency of scrambled eggs. Actually, it IS scrambled eggs.)
• Chop up the ham or turkey and throw it into the milk/egg mixture. Stir it up.
• When the hashbrowns are cooked, pour the milk/egg mixture right over the top of them in the skillet. It will look completely disgusting, but not to worry!
• The eggs will start to cook around the edges. Let the mixture cook and if you are brave, you can attempt to turn it as it sets. (You can sort of cut the mixture into smaller chunks for easier turning.) It looks messy at this point...hence the name "Scramble".
• When the eggs are cooked, sprinkle the mixture with shredded cheese and parsley. Cover pan and let melt. Do not forget it on the stove! :-)
• Serve with sausages. Leftovers can be refrigerated and reheat well in the microwave. YUM!