Jos Mountain Mush Recipes

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JO'S MOUNTAIN MUSH



Jo's Mountain Mush image

A jumbled, filling breakfast created when I was camping in Montana. Originally the hot dogs were roasted over a fire while the potato pieces were foil wrapped and roasted in the embers and then added into a pan of beans. However, it works equally well when cooked in a kitchen! Serve with crusty bread on the side and fresh shredded cheese on top.

Provided by Jo Rayner

Categories     Breakfast and Brunch     Potatoes

Time 25m

Yield 6

Number Of Ingredients 5

8 beef frankfurters
3 red potatoes, cubed
2 (15 ounce) cans baked beans
salt and pepper to taste
1 teaspoon hot pepper sauce, or to taste

Steps:

  • Coat a large skillet with non-stick cooking spray. Cut each frankfurter into 5 or 6 pieces and cook in the skillet on a medium-high heat until browned. Remove and set aside.
  • Spray the skillet again, return to heat and add the potatoes. Cover and cook on medium heat for 10 to 15 minutes, stirring occasionally.
  • When the potatoes are tender and slightly browned, add the beans and cooked frankfurters to the skillet. Season with salt, pepper and hot sauce. Heat until warmed through.

Nutrition Facts : Calories 459.5 calories, Carbohydrate 49.6 g, Cholesterol 40.3 mg, Fat 23.1 g, Fiber 7.3 g, Protein 17.2 g, SaturatedFat 9 g, Sodium 1374.1 mg, Sugar 15 g

JO'S MOUNTAIN MUSH



Jo's Mountain Mush image

A jumbled, filling breakfast created when I was camping in Montana. Originally the hot dogs were roasted over a fire while the potato pieces were foil wrapped and roasted in the embers and then added into a pan of beans. However, it works equally well when cooked in a kitchen! Serve with crusty bread on the side and fresh shredded cheese on top.

Provided by Jo Rayner

Categories     Breakfast Potatoes

Time 25m

Yield 6

Number Of Ingredients 5

8 beef frankfurters
3 red potatoes, cubed
2 (15 ounce) cans baked beans
salt and pepper to taste
1 teaspoon hot pepper sauce, or to taste

Steps:

  • Coat a large skillet with non-stick cooking spray. Cut each frankfurter into 5 or 6 pieces and cook in the skillet on a medium-high heat until browned. Remove and set aside.
  • Spray the skillet again, return to heat and add the potatoes. Cover and cook on medium heat for 10 to 15 minutes, stirring occasionally.
  • When the potatoes are tender and slightly browned, add the beans and cooked frankfurters to the skillet. Season with salt, pepper and hot sauce. Heat until warmed through.

Nutrition Facts : Calories 459.5 calories, Carbohydrate 49.6 g, Cholesterol 40.3 mg, Fat 23.1 g, Fiber 7.3 g, Protein 17.2 g, SaturatedFat 9 g, Sodium 1374.1 mg, Sugar 15 g

JO'S MOUNTAIN MUSH



Jo's Mountain Mush image

A jumbled, filling breakfast created when I was camping in Montana. Originally the hot dogs were roasted over a fire while the potato pieces were foil wrapped and roasted in the embers and then added into a pan of beans. However, it works equally well when cooked in a kitchen! Serve with crusty bread on the side and fresh shredded cheese on top.

Provided by Jo Rayner

Categories     Breakfast Potatoes

Time 25m

Yield 6

Number Of Ingredients 5

8 beef frankfurters
3 red potatoes, cubed
2 (15 ounce) cans baked beans
salt and pepper to taste
1 teaspoon hot pepper sauce, or to taste

Steps:

  • Coat a large skillet with non-stick cooking spray. Cut each frankfurter into 5 or 6 pieces and cook in the skillet on a medium-high heat until browned. Remove and set aside.
  • Spray the skillet again, return to heat and add the potatoes. Cover and cook on medium heat for 10 to 15 minutes, stirring occasionally.
  • When the potatoes are tender and slightly browned, add the beans and cooked frankfurters to the skillet. Season with salt, pepper and hot sauce. Heat until warmed through.

Nutrition Facts : Calories 459.5 calories, Carbohydrate 49.6 g, Cholesterol 40.3 mg, Fat 23.1 g, Fiber 7.3 g, Protein 17.2 g, SaturatedFat 9 g, Sodium 1374.1 mg, Sugar 15 g

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