Dutch Oven Rosemary Potato Rolls
INGREDIENTS:
1 lb Bacon; diced
2 Onions; diced
2 Green peppers; diced
12 md Potatos; Red Pontiac, peeled
-and sliced dollar size
1 lb Sharp cheddar cheese
1/4 lb Swiss cheese
Salt and pepper
Mushrooms; optional
1 lb Bacon; diced
2 Onions; diced
2 Green peppers; diced
12 md Potatos; Red Pontiac, peeled
-and sliced dollar size
1 lb Sharp cheddar cheese
1/4 lb Swiss cheese
Salt and pepper
Mushrooms; optional
Use a 12 in. regular Dutch Oven.
Fry bacon in Dutch Oven. Add onions, peppers (and mushrooms) and saute. Pour part of the bacon grease off and add potatos. Add salt, pepper and seasonning to taste. Mix together, but don't stire while cooking. Put 8 briquettes under the oven and 14 on the lid. This will allow all hte potatos to cook uniformly without stiring. We don't mashed potatos or wallpaper paste. Cook approx. 45 minutes. Check with fork -
when done, grate the cheese together and sprinkle evenly over the top of the potatos and replace the hot lid. The cheese will melt down throught the potatos and they are ready to eat.
Fry bacon in Dutch Oven. Add onions, peppers (and mushrooms) and saute. Pour part of the bacon grease off and add potatos. Add salt, pepper and seasonning to taste. Mix together, but don't stire while cooking. Put 8 briquettes under the oven and 14 on the lid. This will allow all hte potatos to cook uniformly without stiring. We don't mashed potatos or wallpaper paste. Cook approx. 45 minutes. Check with fork -
when done, grate the cheese together and sprinkle evenly over the top of the potatos and replace the hot lid. The cheese will melt down throught the potatos and they are ready to eat.