by Buck Trent
(Sebring, Florida)

Many Florida crackers were cowboys, or as they called them back then, "cow hunters'. Sometimes they'd be out on the range for days or weeks rounding up cattle, branding them, and getting ready to drive them across the state to Punta Rassa and other cattle exporting ports.

Here might be a typical breakfast they cooked over the campfire early in the morning.

1/2 lb. bacon slices
2 small potatoes, peeled and cubed
1 small onion, chopped
1/2 dozen eggs, beaten together
1 cup shredded Cheddar cheese

Make sure the flames are down in the campfire and that there are nice hot coals. In a cast iron skillet, cook the bacon until it's crispy. Set the bacon strips aside.

Put the diced potatoes into the skillet, stir and cook in the hot bacon fat until the potatoes are soft. Then break the bacon slices into the skillet on top of the potatoes. Stir in the beaten eggs. Cover the skillet and cook until the eggs are set up. Usually takes 2 or 3 minutes.

Take the cover off and sprinkle the cheddar cheese on top until it melts. Serve and enjoy. Adjust quantities up or down depending on the number of cowboys.

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