This is part 3 in Dutch-oven Breakfasts series written by Red McDonald, AKA Buffalo Red. As the Longs Peak Council, Council Camps Commissioner, Red tested, collected and shared Dutch Oven and outdoor cooking recipes for more than 15 years.
His signature breakfast, Buffalo Red Breakfast Burritos, was posted last fall at The Boy Scout,which you can get by clicking here, Part 1: Breakfast with Buffalo Red, where he shared his Pumpkin Pancakes and Bacon And Hominy Scramble and More Breakfasts with Buffalo Red where he featured a make-ahead casserole for any campout.
Today we are going to get you set two yummy treats for your next campout. The first calls for a cast iron griddle or skillet and the second, your trusted Dutch-oven.
1 package (8 oz) cream cheese
2 cups Original Bisquick® mix
½ cup graham cracker crumbs
¼ cup sugar
1 cup milk
Strawberry Syrup Ingredients
1 cup sliced fresh strawberries
½ cup strawberry syrup for pancakes
Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat
For each pancake, pour slightly less than 1/3 cup batter onto hot griddle.
Cook until edges are dry. Turn; cook other sides until golden brown.
In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture.
1 lb cubed ham
2 pounds diced hash brown potatoes (southern style – not shredded)
1 cup shredded cheddar cheese
1 can cream-of-chicken soup (10 ounce condensed)
1/2 soup can milk
1 cup sour cream
2 sticks (1/2 pound) of butter or margarine (melted)
1/2 cup chopped onion
2 cups corn flakes (uncrushed)
In a large bowl whisk, cheese, cream of chicken soup, milk, sour cream, melted butter, ham and chopped onions.
Place potatoes into the Dutch Oven.
Add soup mix on top, and mix well.
Crush the corn flakes into crumbs.
Mix remainder of butter and crushed corn flakes together, and sprinkle on top of potatoes to brown.
Bake at 350 degrees for 30-45 minutes, or until corn flakes are lightly browned and the dish is hot and bubbly throughout.