4–6 strips precooked bacon, chopped
1 onion, diced
1 (10¾-ounce) can condensed cream of celery soup
¾ cup water (or a soup can about half-full)
3 tablespoons white vinegar
1 teaspoon sugar
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 (30-ounce) bag frozen shredded hash browns, thawed
PREPARATION AT CAMP:
In a small bowl, combine bacon, onion, soup, water, vinegar, sugar, salt, and black pepper. Distribute hash browns in the bottom of Dutch oven. Pour soup mixture over potatoes. Bake for about 1 hour using 18 coals on the lid and 9 briquettes under the oven. Refresh coals as required.
REQUIRED EQUIPMENT:
12-inch camp Dutch oven
Small mixing bowl
Tracy Tuttle, Boise, Idaho Den Leader Pack 97, Ore-Ida Council" from "Scout's Dutch Oven Cookbook" by Christine Conners, Tim Conners
