I’m not certain who cooked it, where it was or even when it was, but I vividly remember the taste of fried bologna sandwiches as a kid. It would blacken in the cast-iron skillet while pan-searing. Oh so crispy, and oh so good. Where am I heading with this?
Well…the other night I spotted a package of bologna in the fridge. It was purchased to make sandwiches for the grandkids. Unfortunately, they aren’t nuts about bologna and I wasn’t going to waste an entire package of bologna. A revised game plan was needed.
Fried bologna, fried potatoes and fried eggs dance around in my head (not really, but I just wanted to say it). This is a campfire breakfast. Something Paul Bunyan might have eaten before cutting down an entire forest. Hence, the name Bunyan Backwoods Breakfast. At least that’s the story I’m sticking to. My end results proved worthy of the idea and effort. Even the wine guy had a helping (or two).
I use dehydrated hash browns (you add hot water and soak 10-12 minutes before cooking) and add freshly diced onion. Once the hashbrowns were a nice golden brown 1/2 cup of shredded cheddar was added and topped with 3 eggs.
Season with salt and pepper. Place a cover over the skillet and kick up the stove top heat to ensure the eggs cook through.
You can also cook the fried eggs separately. Plate hashbrowns and top with pre-cooked fried eggs.
Or, how about an egg scramble? Beat 3 eggs just as you would for scrambled eggs. Mix into hash browns and cook until the eggs are a nice yellow color, flipping or stirring halfway through.
Whatever egg variation used, the key ingredient is the blackened bologna. If you seek something leaner and lower in calories, consider turkey bologna.
A number of ingredients can be added to this dish. I selected chopped tomato and fresh spinach leaves as my garnish. But, banana pepper rings, diced red pepper or sliced mushrooms are other options.
Serving size is 1 cup of potato/egg mix plus (1) slice of fried bologna. It generously serves three and is in the neighborhood of 350 calories. Substituting low-fat cheddar cheese (I used 1/2 cup of cheese) and reduced-fat turkey bologna will bring the caloric intake down to 300.
Use non-stick cooking spray to cook the potatoes and pan-sear the bologna. Reserve the cherished olive oil for dishes where it really makes a difference in taste. This isn’t one of those meals (my opinion).