Camper's Skillet

I'm back! Did you miss me?

If you're going camping, you can't help but have a big breakfast like this one. Or maybe you're just camping in the backyard, and still want all the good rustic tastes like a good camping trip brings. Here's how I made this awesome feast, and was able to have everything done in time for serving together in one big cast iron skillet:

• 3 red potatoes, cut into cubes, rinsed and dried
• Trader Joe's Everyday Seasoning
• 6 eggs
• 1/4 cup evaporated milk
• 1 lb bacon
• Olive Oil

Heat the cast iron skillet on the stovetop on medium - med high. Add the olive oil, and then the potatoes. Grind the seasoning over the potatoes. Don't flip these for while, you want a crisp edge before turning. Potatoes take the longest, so start these first. As you turn them, they will get drier edges and soft middles. When done, set aside in a bowl. Keep the pan hot, don't turn off the heat...eggs are next!

SIMULTANEOUSLY...

Oven at 400 degrees (I always do my bacon this way!)

On a cookie sheet lined with parchment paper, lay out the bacon in a single layer. Bake in oven until desired crispiness. I like mine crispy, so about 15 minutes, depending on how thick the cut is. Drain on a plate lined with paper towels. Set aside.

In the skillet, add a touch more oil (you shouldn't need much if you have a well-seasoned skillet.).  In a large bowl, add the eggs and evaporated milk. (Salt & pepper if you wish). Mix well with a fork. Pour the egg mixture into the skillet, and scramble.

Remove from heat, and push the eggs to one side of the pan, allowing room to add the potatoes and bacon. Serve family style, with toast and butter.