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My sister-in-law always made this delicious breakfast dish when we were camping. Served with toast, juice and milk or coffee, it's a sure hit with the breakfast crowd! One-dish casseroles like this were a big help while I was raising my nine children...Now I've passed this recipe to them. —Pauletta Bushnell, Albany, Oregon
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Nutrition Facts: 1 serving (1 cup) equals 239 calories, 12 g fat (4 g saturated fat), 225 mg cholesterol, 314 mg sodium, 18 g carbohydrate, 2 g fiber, 13 g protein.
Sheepherder's Breakfast published in Taste of Home February/March 1994, p29
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Reviewed on Oct. 05, 2009 by cwbuff
I love this change of pace breakfast. Next time I think I'll try it with diced ham and green pepper. In that case, if you don't have bacon drippings saved, use 1/2 cup regular cooking oil. You need a really big skillet, though. I used my stainless steel chicken fryer but the potatoes stuck to it - get a really big cast iron or non-stick one (you will need something large enough for a cover). Also, make sure your potatoes are thawed. I definitely will be making this recipe again.
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