I remember every fall when I was in elementary school. It was after we moved to the hometown of Saffire Grills, Rockford, IL. My family joined a small local church. Every October, the church would sponsor a Father and Son Camp out. I remember waking up on those cold autumn mornings, groggy until I smelled bacon and eggs sizzling over the campfire.
I haven't been camping in quite some time, but with my Saffire Grill, I can recreate that fine campfire taste for breakfast on Saturday mornings.
- Frozen Hash Browns
- Pillsbury Grand Rolls
- Grated Cheddar Cheese
- Seasoning (Garlic salt, pepper, etc)
- 1 stick butter
- Fire up your Saffire Grill, preferably with Saffire's All Natural North American Hardwood Lump Charcoal and set temperature to 300 degrees.
- Add biscuits to the Secondary Cooking Grid (either direct or on a pizza stone)
- Melt half a stick of butter in a cast iron skillet. Once butter is melted, fill the skillet with frozen hash browns and lightly season.
- After 7 minutes, stir in grated cheese and lightly season.
- Approximately 7 more minutes and the biscuits and potatoes should be done. If you want crunchy hash browns, leave on the primary grid while cooking the bacon and eggs. Remove the secondary grid.
- In a second skillet, melt 1 tbs butter for frying eggs. Fry up to two eggs at a time with the dome up.
- Add bacon to the primary grid and let it grill as the eggs fry, turn when needed.
- After two servings of eggs are cooked, the bacon should be finished and the hash browns should be crispy. Remove both.
- Continue frying eggs as needed.
- Plate and serve.