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
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.
*If you are actually making this dish while camping I recommend only using one package of hash browns as it takes a while to cook over a campfire. It also requires multiple pans to cool them through, so I would stick to using one bag.
Recipe by Taste of Home, photos by Laura Spear