Saskatchewan Stew
Recipe courtesy of Suzanne Nikolaisen
Marketing Director, Creative Expressions

This heritage recipe was handed down to Suzanne by her Mom who used to be a camp counselor at Spirit Lake located at the base of Mount St. Helens in Oregon.

"The best part of this recipe, next to the taste, is the flexibility. If you like potatoes, add more. Not enough bacon or sausages add more... It's easy to please the crowd with what they like! Not only does this make a quick camp breakfast, it's an awesome "breakfast for dinner" recipe in the winter!" - Suzanne

5-6 eggs
1-2 cans potatoes
1 can Vienna Sausages (optional)*
7-8 strips cooked bacon
1-2 T butter or cooking spray
cast iron pan

Cook the bacon and drain grease (leave a little in the pan for cooking). When bacon is cool crumble into bite sizes and set aside. Drain and slice the potatoes (cut them into bite sizes if you prefer). Brown the potatoes in the skillet. If using Vienna sausages cut into 1/4 inch slices (bite size) and brown with potatoes. Beat eggs and add to pan. Allow to set up a little then stir. Don't stir continually, just occasionally until eggs are set.

*Use either Vienna Sausages or bacon. If using Vienna sausages instead of bacon add butter to pan to keep everything from sticking.

Makes about 4 servings