Canoeing Breakfast Hash for the Camp Stove

Ingredients

• •1/4 cup butter
• •2 packages (20 ounces each) refrigerated shredded hash brown potatoes
• •1 package (7 ounces) frozen fully cooked breakfast sausage links
• •1/4 cup chopped onion
• •1/4 cup chopped green pepper
• •12 large large eggs
• •salt
• •pepper
• •1 cup shredded cheddar cheese

Equipment

• • cast-iron skillet

Instructions

1. 1In a deep 12-in. cast-iron or other heavy skillet, melt butter. Add potatoes, sausage, onion and green pepper. Cook, uncovered, over medium heat until potatoes are lightly browned, 15-20 minutes, turning once.
2. 2Push potato mixture toward edge 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 until cheese is melted, 1-2 minutes.