"Eggs were a luxury on long cattle drives," says Maurice Paulk of Wood River.

"Chuckwagon cooks usually packed a few unwashed eggs between layers of salt for use in puddings or cakes but they seldom 'fried up a batch of eggs; for breakfast. If the roundup camp was within a few days of the ranch headquarters, then resupplying the cook was not a problem. Fried potatoes and eggs were a favorite cowboy breakfast. "

Roundup Fried Potatoes and Eggs
Total preparation and cooking time: 30 minutes

3 large red potatoes

6 tablespoons bacon droppings (see note)

1 large onion, peeled and chopped (about 1 1/2 to 2 cups)

18 large eggs

1 1/2 teaspoons salt

1/2 teaspoon fresh ground coriander seeds

Peel the potatoes and dice them into 3/4-inch pieces. (If making ahead, store them in cold water to cover to keep them from discoloring.) Drain well and pat dry with a towel before frying. In a Dutch oven OR 13 to 14-inch skillet, heat the drippings over medium-high heat. Add the potatoes and fry, stirring occasionally, for about 10 minutes, until browned and half-cooked.

Add onion and continue to cook for 8 to 10 minutes more or until the potatoes and onions are tender. Beat the eggs with salt and pepper. Pour the eggs into the potato mixture and cook, stirring constantly, for 5 to 6 minutes, or until eggs are set.

Makes 9 servings.

Note: Three teaspoons each of butter and vegetable oil can be substituted for the bacon drippings.

Maurice Paulk,
Wood River