Ingredients
1-2 lbs ground sage sausage
1-2 packages of hash browns (cubed or shredded)
1 dozen eggs
Season Salt
onion, minced (optional)
grated cheese
Directions:
Brown 1-2 lbs. ground sage sausage in 12” Dutch oven. Add 1-2lb. pkg. hash browns, cubed or shredded and brown lightly, stirring often. (I do this part on the camp stove. It can be done with coals or over a camp fire.) Beat 1 dozen eggs with 1/3 cup water and some seasoning salt. Can add minced onion if desired. Pour over the sausage and hash brown mixture. Put lid on and cook with 10 briquettes on bottom and 14 on top, until eggs are firm about 20-30 minutes. (If you double or triple this recipe, which I often do, it will take much longer to cook (about 45 minutes). Sprinkle with grated cheese and put lid on just till melted. Don’t forget the catsup!
Submitted By: Naomi White
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