If you’re looking for a stick-to-your-ribs, energize-you-all-morning camp recipe breakfast to kickoff a long day of hiking or camping activities, look no further. Nate came up with the idea for this breakfast hash after seeing a few similar recipes for at-home meals. We ate this before hiking Mt. LeConte and it helped us to stay energized for all 11 exhausting miles.
10 oz. diced potatoes - we used Simply Potatoes Diced with Onion
1/3 cup diced green peppers
Salt and Pepper
1/2 pound breakfast sausage
4 eggs, raw, scrambled
2 - 4 slices cheddar cheese
2 sheets aluminum foil
Spray the aluminum foil with cooking spray. Place potatoes and green peppers on aluminum foil and salt and pepper to taste. Wrap and seal the aluminum foil, leaving room in the packet to allow air to flow through as it cooks.
Place potato foil packet on campfire for 15 - 20 minutes. (Hint: To save time in the morning, we cooked the potatoes on the campfire the night before and placed them in the cooler overnight - that way we wouldn't have to stoke up the fire the next morning since we use a backpacking stove to cook breakfast.)
While the potatoes are cooking, place sausage in a dutch oven and cook thoroughly. Drain excess fat.
Add the potatoes to the dutch oven and mix them with the sausage.
Pour the scrambled egg mixture over the sausage and potato mixture. Stir until all ingredients are well mixed.
Place cheese on top of sausage, egg and potato mixture. Cover with a lid for 3 - 5 minutes or until eggs are well cooked and cheese is melted.
Give all the ingredients a good stir, dish on to your plates and enjoy!
This makes enough for hearty portions for 3 people.