Camper's Breakfast Hash
A hearty breakfast hash with potatoes and scrambled eggs, ideal for camping meals.
Ingredients
butter (cubed)
1⁄4 cup
refrigerated shredded hash brown potatoes (20 ounces each)
2 packages
brown-and-serve sausage links (7 ounces, cut into 1⁄2-inch pieces)
1 package
onion (chopped)
1⁄4 cup
green pepper (chopped)
1⁄4 cup
eggs (lightly beaten)
12
Salt and pepper
to taste
shredded cheddar cheese (4 ounces)
1 cup
Instructions
1
Cook the base
Melt the butter in a large skillet. Add the potatoes, sausage, onion, and green pepper. Cook uncovered over medium heat for 10-15 minutes or until the potatoes are lightly browned, turning once.
2
Add the eggs
Push the potato mixture to the side of the pan. Pour the eggs into the center of the pan. Cook over medium heat and stir until the eggs are completely set. Season with salt and pepper. Reduce heat to low; stir the eggs into the potato mixture. Top with cheese; cover and cook for 1-2 minutes or until the cheese melts.
