Camper's Breakfast Hash Recipe

By traciesparks

“When we go camping with family and friends, I’m always asked to make this hearty breakfast,” relates Linda Krivanek of Oak Creek, Wisconsin. “It’s a favorite at home, too.”

Ingredients

• 1/4 cup butter, cubed
• 2 packages (20 ounces each) refrigerated shredded hash brown potatoes
• 1 package (7 ounces) brown-and-serve sausage links, cut into 1/2-inch pieces
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 12 eggs, lightly beaten
• Salt and pepper to taste
• 1 cup (4 ounces) shredded cheddar cheese

Details

Servings 8
Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

In a large skillet, melt butter. Add the potatoes, sausage, onion and green pepper. Cook, uncovered, over medium heat for 10-15 minutes or until potatoes are lightly browned, turning once.

Push potato mixture to the sides of pan. Pour eggs into center of pan. Cook and stir over medium heat until eggs are completely set. Season with salt and pepper. Reduce heat; stir eggs into potato mixture. Top with cheese; cover and cook for 1-2 minutes or until cheese is melted. Yield: 8 servings.



Nutrition Facts: 1 serving (1 cup) equals 376 calories, 27 g fat (12 g saturated fat), 364 mg cholesterol, 520 mg sodium, 17 g carbohydrate, 1 g fiber, 18 g protein.

Camper's Breakfast Hash published in Taste of Home August/September 2005, p 16