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INGREDIENTS

8 large baking potatoes, peeled and diced
1 bunch green onions, sliced
1 (10 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese
black pepper to taste
garlic salt to taste
crumbled bacon (optional)
sauteed mushrooms (optional)
1/2 cup butter

DIRECTIONS

Preheat a grill for medium heat.

Prepare 8 pieces of aluminum foil with vegetable cooking spray.

Combine potatoes, green onion, soup, cheese,

(and bacon and mushrooms if using) in a bowl.

Season to taste with salt and pepper.

Evenly divide the potato mixture among the squares of aluminum foil.

Dot with butter.

Fold into foil packets, sealing well.

Cook foil packets on the grill for 12 to 20 minutes, until the potatoes have cooked.

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INGREDIENTS

2 pounds red potatoes, sliced 1/2 inch thick
1/3 cup vegetable oil
1 envelope onion soup mix

DIRECTIONS

Combine all ingredients in a large plastic bag; shake until well coated.

Empty bag into an ungreased 26-in. x 9-in. heavy duty foil.

Fold in half(13-inx13-in) and grill at 350 degrees F for 35 minutes,

stirring occasionally. Uncover and 15 minutes longer or until potatoes

are tender.

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INGREDIENTS

6 potatoes, sliced
1/4 cup diced onion
2 tablespoons cold margarine
1/4 cup grated Parmesan cheese
3/4 cup shredded mozzarella cheese
3/4 cup shredded Cheddar cheese
salt and ground black pepper to taste

DIRECTIONS

Build a campfire and allow the fire to burn until it has accumulated

a bed of coals. Rake the coals into a flat bed on one side of the fire.

Cut 2 lengths of heavy duty foil approximately 18 inches square,

placing one on top of the other for strength.

Spray top one with non-stick spray. Spread potatoes on foil leaving

plenty of room to fold up later.

Scatter the onion over potatoes; slice the margarine over the

potatoes; layer the Parmesan, mozzarella, and Cheddar cheeses

over the potatoes; season with salt and pepper.

Bring opposite edges of foil together and seal.

Place the packet directly onto your campfire and cook until

the potatoes are soft, about 35 minutes.

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Ingredients

2 teaspoon(s) extra-virgin olive oil, divided
1 cup(s) frozen hash-brown potatoes, or diced cooked potatoes
1 tablespoon(s) chopped mild green chiles
4 large eggs
1/2 teaspoon(s) hot sauce
1/4 teaspoon(s) salt, or to taste
Freshly ground pepper, to taste
1/2 cup(s) grated pepper Jack, or Cheddar cheese
1/4 cup(s) chopped scallions
1/4 cup(s) coarsely chopped fresh cilantro, or parsley

Directions

Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat.

Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes

from time to time, 3 to 5 minutes. Stir in chiles and transfer to a plate. Wipe out the pan.

Blend eggs, hot sauce, salt and pepper with a fork in a medium bowl.

Stir in cheese, scallions, cilantro (or parsley) and the potato mixture.

Set a rack about 4 inches from the heat source; preheat the broiler.

Brush the pan with the remaining 1 teaspoon oil; heat over medium heat.

Pour in the egg mixture and tilt to distribute evenly.

Reduce the heat to medium-low and cook until the bottom is light golden,

lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes.

Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes.

Slide the omelet onto a platter and cut into wedges.

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