Directions:

Preheat Dutch oven over 10 charcoal briquets and preheat lid with 14 briquets.
Brown 1/2 pound bacon.
Add onion and cook until clear.
Remove bacon and onions from Dutch oven and drain on paper towels.
Wipe excess grease out of dutch oven and place back over hot briquets.
Stir in the 32-ounce bag of hash brown potatoes.
Fry until potatoes are golden brown, then mix the bacon and onions back in.
Break 12 eggs into medium mixing bowk and beat thoroughly.
Pour over potatoes, bacon and onions.
Cover with hot lid and cook until eggs are almost solid.
Sprinkle with 1 1/2 pounds grated cheddar cheese.
Continue cooking until eggs set and cheese melts.
Just before serving, top with 1 8-oz jar of hot, medium, or mild salsa, according to taste.
Recipe found inside new Lodge Dutch oven MM Format by John Hartman Indianapolis, IN