previous post next post

Movie Mayhem

June 30th, 2011

When the remake of the Cowboy Flick True Grit was initially released, my husband wanted to see it really badly. At the time we had a newborn baby and trips to the movie theater were not on our daily agenda. So, in order to fulfill his desire he did a bad thing. He tried to download a bootleg version of the film on our home laptop. As it often goes when you do bad things, karma smacks you in the face. Mid download – our laptop crashed. Great! I had nothing to do with this illegal transaction, but now I had to suffer the consequences. Luckily (for him), he is an IT guy so he was able to fix the laptop in a few days and we were back in business. And he learned his lesson and figured he would have to wait to see the movie until he could do it legally.

Well about 3 weeks ago he announced that the new Tuesday release on OnDemand would be True Grit. He was so excited that he would finally see the movie he had patiently after not so patiently waited for for several months. I wanted to do something fun the night he had planned to watch the movie so I decided we would do a campfire breakfast for dinner. It was great fun using the skillet on the grill top and we had a blast cooking up dinner in the backyard pretending we were cowboys…..

Campfire Fried Eggs with Bacon Potato Hash
Adapted from Martha Stewart Living June 2011


  • 1 pound baby Yukon Gold potatoes
  • 8 ounces thick sliced bacon
  • Coarse salt and freshly ground pepper
  • Extra-virgin olive oil
  • 8 large eggs
  • 3 green onions, chopped (green parts only)
  1. Cook potatoes in a large saucepan of boiling water until tender, about 15 minutes. Drain.

  2. Cook bacon in a cast-iron skillet set over a campfire or on a medium-high grill,

  3. turning occasionally, until crisp, about 10 minutes. Remove bacon, let cool slightly; crumble. Discard all but 3 tablespoons of the bacon grease. Leave the remaining grease in the skillet

  4. Add potatoes to skillet, lightly smash each using the back of a spoon, and cook until just starting to brown, about 5 minutes.

  5. Season with salt and pepper. Stir green onions into hash.

  6. Stir crumbled bacon into skillet.

    Push hash to one side of skillet.
  7. Working in batches, and adding oil as needed, crack 4 eggs into skillet,

season with salt and pepper, and cook until desired. Serve eggs with hash.

Click Here for My Adapted Printable Recipe

Read the original post

eguill3's history

Total Posts: 138 (show recent)

Recent Posts:
Kitchen Kaos
1549 days ago

Movie Mayhem
1560 days ago

Farmer's Market Finds
1577 days ago

Great Grub Grilling
1583 days ago

Posts in 2011:
July: 1
June: 3
May: 4
April: 3
March: 7
February: 4
January: 4

Posts in 2010:
December: 2
November: 3
October: 2
September: 3
August: 2
July: 3
June: 3
May: 2
April: 4
March: 5
February: 4
January: 12

Posts in 2009:
December: 7
November: 13
October: 13
September: 18
August: 16