I’ve been a bad, bad girl.
I’ve played hookey from the blog recently…
Sorry, Friends, but I had to do it.
I blame it on 3 things.
Boats, wake-boarding and camping.
[That's my story and I'm sticking to it.]
The lure of the boat every weekend (and sometimes during the weekdays – yes, I love being a Realtor because my office is virtual and mobile, so I have the ability to work on a lake) has been far too powerful for me to muster a “no, thanks.”
Yeah. You trying saying “no” to that beautiful boat that’s just itching to get to the water… It’s a lot harder than you think!
And once on the water, it’s laughter, wakeboarding, day-camping, picnicking, and playing in the mountain air.
It’s absolutely amazing.
Then, you throw on holiday weekend camping trip in the mix, and…
It’s over. Completely over.
I considered not coming back.
Not gonna lie. There are few words to describe what an amazing weekend it was.
[And you know that I'm rarely at a loss for words.]
To go hand-in-hand with camping, you need great friends, cold beverages and delicious food. I mean, it is vacation, right? So, you gotta make it count; do it right.
Check-check on the great friends and cold beverages…
As for food, the sky’s the limit… However, I have a certain affection for Roadkill.
[Yes, the name is a bit scary, but it's actually quite appropriate. You throw all ingredients together, and it's simply magic. Or Roadkill. One or the other. Or both.]
Trust me… You – are – gonna – love - this recipe.
It’s fit for a King and an Army. You’ll see why…
The way I’m writing this recipe should feed about 4-5 people.
* 1 large sweet onion, chopped
* 1 red bell pepper, chopped
* 1 orange bell pepper, chopped
* 1 jalapeno pepper, thinly chopped
* 1 bag hash browns, thawed
* 1 roll Jimmy Dean sausage
* 8 strips bacon
* 5 Tbsp imitation butter (I like Brummel & Brown)
* 1 Tbsp Montreal Steak Seasoning (or 2 tsp salt, 1 tsp pepper, 1 tsp garlic powder)
* 8 eggs
* 1 Tbsp Ranch dressing
* 1 Tbsp hot sauce, optional (Tabasco or Tapatio is great, but use your fave)
* 1 cup Colby-Jack cheese, shredded
* Sour cream (if desired)
* A large bin or bowl for the finished product
Place sausage in skillet. Brown on all sides and chop while cooking. Meanwhile, cook bacon in a separate skillet. Drain on a paper towel and chop. Reserve the bacon drippings.
Saute the onion, peppers, and jalapenos in the bacon drippings over medium heat until tender and fragrant. Remove from heat and set aside.
Add eggs to a medium sized bowl. Whisk with Ranch dressing and hot sauce. Scramble eggs in the skillet the sausage was cooked in. Add cheese just as the eggs are becoming fully scrambled. Remove from heat and set aside.
Spray a large saucepan or griddle with non-stick spray. Melt 2 Tbsp butter in the griddle/saucepan. Add hash browns. Sprinkle Montreal Steak Seasoning (or salt/pepper/garlic powder) on top. Add another 3 Tbsp butter to the top of the hash browns. Allow to cook on medium-high heat, without turning for about 10 minutes or so (check often, just in case your camping cook stove heats differently). Flip the hashbrowns and cook until golden on the other side (you may want to use a bit more butter here).
Off the heat, combine all of the cooked ingredients and mix thoroughly. Place the Roadkill back on the griddle to reheat the previously cooked ingredients. Serve with ketchup, hot sauce and sour cream.
To make the Roadkill last an extra day, bring a package of flour tortillas with you and create “Morning-After Roadkill Breakfast Burritos”: reheat the Roadkill (you will have leftovers!), and stuff it in burritos warmed in foil over the camp stove. Add sour cream and hot sauce. It’s perfect for the Sunday (or Monday) morning breakfast!
This recipe constantly evolves, but was first introduced to me through my friend, Alana Peavey. Thank you, Alana, for this amazing breakfast that continues to make the camping crowds swoon! :)
Here are some fun camping pictures from our long weekend at Bullard’s Bar Reservoir near Nevada City, CA: