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Jo's Mountain Mush

Jo's Mountain Mush

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Jo Rayner

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 1374 mg
  • 55%

Based on a 2,000 calorie diet


  1. 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.
  2. Spray the skillet again, return to heat and add the potatoes. Cover and cook on medium heat for 10 to 15 minutes, stirring occasionally.
  3. 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.
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Wow! Thanks Jo. This has become our new camping breakfast. I substituted kielbasa for the frankfurters and added some onion and garlic. Yummy!


There was nothing wrong with this, but we all agreed we would have rather just had beans and weiners with the crispy fried potatoes on the side. The name says it all...after frying my potatoes to a beautiful crispy brown, by adding them to the beans, they simply became mush!


My boyfriend and his old college buddy who was staying with us loved this. Instead of frankfurters, I used half kielbasa, half polish sausage (sliced). Followed the recipe from there. It didn't seem "breakfasty" to me but the boys devoured this. Thank you Jo.