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

Sparkling Potatoes

(Serves 10-12)

Ingredients:

1/2 pound Bacon, cut into small pieces (or 1 pound cubed ham)
1 large Onion, sliced thin
2 cloves Garlic, minced
8 Potatoes, scrubbed with skins
1/2 pound Mushrooms, fresh
1 12-oz. Can Sprite
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 pound Cheddar Cheese
1/4 cup Chopped Parsley

Directions:

1. Brown bacon (or ham) in Dutch Oven.
2. Drain fat; then add onions and garlic; cook until clear.
3. Add sliced potatoes and mushrooms. Layer over onions, garlic and bacon.
4. Pour 1 12-oz. can Sprite over top.
5. Sprinkle with salt and pepper.
6. Cover with lid. Steam (9 bottom and 15 top briquettes) until potatoes are tender (approximately 40-45 minutes). About 1/2 way through cooking time, turn mixture to prevent burning.
7. Just before serving, top with cheese and parsley.
8. Continue to cook until cheese melts.

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