In March 2021, Troop 380 took a trip to General Butler State Park to allow the scouts to work on rank requirements and merit badges. It was the first weekend of Spring, and a beautiful weekend to go camping. The evenings were cool, the nights were colder, but the days were warm, sunny, and clear! The troop was able to hike 8-miles with the Woodland and Fossil Loop Trails. Daylen completed requirements for hiking 5 miles, while using a compass and map to orient the group along the way. Additionally, Daylen learned knife, axe, and saw safety.
As a member of the “Cush Patrol” (the adults in attendance) David volunteered to cook breakfast and chose this recipe. The recipe was well received! After getting their fill, the adults agreed to share their leftovers with the scouts, who had earlier burned their pancakes. The scouts all enjoyed the recipe as well!
Corned Beef Hash and Eggs
Equipment
- Dutch Oven
Ingredients
- 32 oz southern style (diced) hash browns frozen
- 1 1/2 cup yellow onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1/4 cup canola oil
- 2-3 cans corned beef
- 8 large eggs
- salt and pepper to taste
Instructions
- Heat the oil in the bottom of the dutch oven.
- Cook the hash browns, onions, and peppers until the potatoes are browned and the vegetables are tender.
- Remove the potatoes and vegetables, set aside.
- Stir in corned beef. Cook until lightly browned.
- Add the cooked hash browns and vegetables back to the oven. Mix well.
- Make eight wells in the corned beef and hash brown mixture, and break one egg into each well.
- Sprinkle with salt and pepper.
- Place the lid onto the Dutch oven and add 7 hot coals underneath and 16 on top.
- Bake at 325° for 20-25 minutes or until eggs reach desired doneness.