BSA Troop 31
St. George’s Episcopal Church
4715 Harding Road, Nashville, Tennessee 37205

“It is far better for a scout to eat a burnt pancake that he cooked himself
than to eat one perfectly prepared by an adult.”
William W. Stifler, Troop 31 Scoutmaster, 1957-1964 and 1966-1969

“Even the burned parts taste good.”
Hicks Woolwine, Troop 31 Eagle Scout

Cowboy Potatoes

(Serves a Hungry Patrol)

Ingredients:

12 medium Potatoes, Sliced
3 medium Onions, Diced
1/2 to 3/4 pound Bacon, Diced
1 to 2 cups Frozen Peas
2 cups Cheddar Cheese, Grated
Salt and Pepper to Taste

Directions:

1. Brown the bacon in a 12” Dutch Oven using 15 coals on the bottom. When well browned, use a slotted spoon to remove the bacon from the grease. Place bacon on paper towel to drain and set aside.
2. Remove excess grease and discard. Lightly brown onions in remaining bacon grease.
3. Stir in potatoes and salt and pepper. Cook 35-45 minutes until potatoes are tender. Use 9 coals on the bottom and 15 on the top.
4. When the potatoes are tender, stir in the frozen peas and bacon. Sprinkle cheese on top. Remove the coals from the bottom but leave approximately 15 coals on the lid to melt the cheese.
5. Serve when the cheese has melted.

Last Modified: January 09, 2011
Copyright © 2000-2008, BSA Troop 31
Nashville, Tennessee