10″ and 12″ Dutch Ovens
1 lb. bacon
8 T. butter
1 onion, diced
3 T. flour
1 cup milk
2 cups chicken stock
Salt and pepper, to taste
1 sm. can green chiles, mild
1 cup shredded cheddar cheese
1 cup parmesan cheese
2 lb. frozen hash browns, defrosted
1 cup sour cream or plain Greek yogurt
Chives or green onions
Pre-heat both Dutch ovens with 8 to 10 coals on the bottom and 16 to 18 coals on top. Once the 10″ oven is hot, crisp bacon and remove to a plate. Once cool enough to handle, crunch up bacon into bits. In the 12″ Dutch oven, melt three tablespoons of butter with the bacon grease. Sauté onion until soft. Sprinkle in flour and cook for one minute. Whisk in milk and chicken stock. Bring to a boil and let simmer to thicken for about five minutes. Season with salt and pepper. Remove from heat and stir in cheeses.
Add hash browns to cheese sauce. Then add sour cream. Mix in chiles and the bacon. Sprinkle more cheese on top.
In the 10″ oven, melt remaining butter. Crunch up about 2 cups of corn flakes and mix with the melted butter. Spread over the potato mixture in the 12″ Dutch oven.
Return lid to 12″ Dutch oven and bake for 45 minutes. Remember to turn the oven and lid one-quarter turn in opposite directions every 15 minutes to avoid hot spots. Add coals as needed to maintain temperature.
Garnish with chives or green onions.
This recipe was adapted by one provided by Raven Angeles of Bishop, Calif.