Ingredients

The following ingredients have 4 Servings
  • 1 30-oz bag hash browns
  • 1 pound bacon (diced)
  • 1 red bell pepper (diced)
  • 1 yellow or orange bell pepper (diced)
  • 1 red onion (diced)
  • 1 16-oz tub sour cream
  • 1 pound medium cheddar cheese (shredded)
  • salt and pepper (to taste)

Instruction

  • Preheat your dutch oven. Preheat your cast iron over coals or on a camp stove.
  • Cook the bacon, onions, and bell peppers. Add the diced bacon to the preheated dutch oven and cook until golden brown on the edges. Add the diced onions and bell peppers directly into the rendered bacon. Cook, stirring regularly, until the bacon is crisp and the vegetables are softened.
  • Add the potatoes and cook until softened. Pour in the bag of hash browns. Stir gently to incorporate the bacon and vegetables evenly throughout the potatoes. Season with salt and pepper. Cook, stirring only occasionally, until the potatoes are cooked through, about 5-10 minutes.
  • Layer on sour cream and cheddar cheese. Gently press the potatoes down into an even layer across the bottom of the pan. Spoon the sour cream on top of the potatoes and spread it into another even layer, like you're frosting a delicious bacon filled potato cake. Sprinkle the top generously with the cheddar cheese.
  • Finish cooking the dutch oven potatoes. Reduce the amount of heat on the bottom of your Dutch oven to medium low. Place the Dutch oven lid on top and cook until the cheese is nice and melty. If you're using coals, you can even put some on the top of the lid to help with this process. Once the cheese is fully melted, you're good to dish up and serve your family!