Camp Mountaindale Catastrophe

            When Laura was a Girl Scout, one of her favorite activities was going to Camp Mountaindale, in the foothills of the Coast Range in Oregon. First as a guest, and later as a Junior Counselor, she loved it all. Learning about nature, catching frogs, taking hikes, and especially, camp cooking. It was part of the “Outdoor Fun” merit badge: making “S’mores” and “GORP” (trail mix). After earning the badge, the girls begged their Scout leader to teach them some real cooking skills. So they learned, with much adult supervision, to cook breakfast over a campfire. I truly admire that woman’s courage, 15 twelve-year-olds…and a fire-pit.

            Laura, not usually an egg lover, proudly brought this recipe home, and prepared it for Sunday breakfast. It has become a favorite in our family, especially on camping trips. It’s a very versatile dish, and can be made for one, two, or fifteen, if you have a big-enough pan. You can cook it on a campfire, a Coleman, or in an electric skillet. I’ve even used the top or our woodstove during a power outage. Use any combination of meats, or none. There are no rules to this one-pan meal. I’m not sure who named the recipe, but it doesn’t refer to the flavor! 

Skillet Catastrophe           

Serves about 6 adults or 8 kids - adjust as needed

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6 eggs

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½ lb. thick sliced bacon, cut into ½” pieces

-Or-

1 lb. ground, pork breakfast sausage (mild to hot)

-Or-

1 lb. link sausage, cut into bite-size pieces

-Or-

1/2 lb. diced ham or Spam

-Or-

Any combination or vegetarian

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½ lb. diced raw potatoes (or frozen southern style hash browns, thawed)

1-2 tbsp. diced onion (optional)

1-2 tbsp. diced bell pepper (optional)

¼ cup sliced fresh mushrooms (optional)

½ cup cheese, shredded or cubed (cheddar, Swiss, Jack, or?)

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Start with a large, well-seasoned cast iron skillet, heated to medium-high. (Otherwise, use a good non-stick one.)  Fry bacon pieces until starting to crisp, sausage until cooked through. Drain excess fat, leaving about 2 tbsp. If you’re using ham, just heat until warmed, using a little oil if needed.

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Add potatoes and cook until golden brown, stirring frequently. Add any other veggies now, except mushrooms. Continue browning until peppers are tender, adding mushrooms when onions start to turn translucent.

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When everything is cooked to taste, remove from heat. Drain any excess fat. (There shouldn’t be much.) Crack the eggs into the skillet on top of the rest. Stir and return to heat. Fold in the cheese, and season to taste. Stir constantly until the eggs are cooked through.

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Serve open-face on buttered toast, with ketchup or hot-sauce, if desired.

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(My boys like to wrap some in a tortilla, topped with salsa and sour cream for a breakfast burrito.)