8ouncesfully cooked breakfast sausage linkscut into bite-size pieces
2poundsrefrigerated shredded hash brown potatoes
Kosher salt and freshly cracked black pepperto taste
1cupextra-sharp cheddar cheeseshredded
chives + extra cheesefor serving
Preheat a heavy cast iron pan over medium-high heat. Cut the sausage up into bite-size pieces. Add to the pan and cook until browned, about 5 to 10 minutes. Remove and drain the sausage on paper towels.
Return the pan to the heat. Melt butter and add the potatoes. Cook, uncovered, over medium heat, until the potatoes are light brown, turning once, about 15 to 20 minutes.
Push potatoes to the sides of the pan, forming a well; pour the eggs into center of the well. Cook, stirring constantly over medium heat until eggs are set. Season with salt & pepper, to taste.
Reduce heat to low; combine the eggs into potatoes. Sprinkle in the cheese; cover and cook until cheese is melted, about 1 to 2 minutes.
Serve with extra cheese and chives.
If camping on an open fire, brown and serve sausage would work best.Eggs are not very practical for camping, due to their fragility. Beat them ahead and put them in a carton or jar inside the cooler, until needed.I took the onions and peppers out of the original recipe because I made this when David’s son was at breakfast and he doesn’t like onions. That’s where the chives came into play.Recipe adapted from Taste of Home: Linda Krivanek
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