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Breakfast, Brunch & lunch

Camp Breakfast Hash with Eggs
Ingredients
Cook this hearty one-pan breakfast over an open fire on your next camping trip, on the grill, or in your kitchen. It comes together quickly with frozen veggies and par-cooked potatoes.
2 Tbsp. canola oil
1 (20-oz.) pkg. refrigerated diced potatoes
1 cup frozen diced onions, thawed
1 cup frozen diced green peppers, thawed
1 (12-oz.) pkg. Nature's Promise Sweet Italian Chicken Sausage, diced
1 tsp. paprika
1/2 tsp. garlic powder
4 large eggs
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Camp Breakfast Hash with Eggs

Camp Breakfast Hash with Eggs

Camp Breakfast Hash with Eggs
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:5 minutes
  • Cook Time:16 minutes
directions
Arrange a grate over a hot fire or set a grill to medium-high. To a 12" cast-iron skillet, add oil. Place skillet on heat. Add potatoes and season with salt and pepper. Cook until potatoes begin to brown, about 5 to 6 minutes.
Drain any liquid from the onions and peppers. To skillet, add sausage, onions, peppers, paprika and garlic powder. Cook until vegetables are tender and golden brown, about 8 to 10 minutes.
Using a spatula, make 4 small indents in hash. Add 1 egg to each. Season with salt and pepper. Move skillet to cooler part of fire or reduce grill heat to medium. Cover and cook until whites are just set, about 3 to 4 minutes. Serve immediately.
Tip: To make this at home, place the skillet on medium heat.
Source: Hannaford fresh Magazine, July August 2024
 
 
 
 
 
 
 
 
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