Camping Recipes

Ingredients

• 1 pound(s) whole hog, mild pork sausage
• 1 bag shredded hash browns, frozen
• 12 eggs
• 1 onion, chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 clove garlic, chopped
• 1 pound(s) cheddar cheese, shredded

Directions

Sauté sausage with garlic until done in a deep camp Dutch oven. Whisk eggs in mixing bowl. Add onions, red pepper and green pepper to sausage mixture and stir. Add hash brown potatoes to mixture, using enough to mix well but don't overload the Dutch oven - leave room for the eggs! Stir mixture slightly, then pour beaten eggs over the top allowing them to sink into the potatoes. Hang over medium hook and bake until eggs begin to set firm. Remove from fire and top with cheddar cheese, cover, add top coals and hang on higher hook to continue baking for approximately 30 minutes. Serves 12 to 14.

Oven Directions: Use a cast iron 12" Dutch oven for best results. Bake at 350° until eggs set firm. Remove and top with cheese. Continue baking until cheese melts.

Submitted by: Campfire Cafe Cookbook (TM)