CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2002-10-14
Serves: 1-2
Prep Time: 30-60m
Difficulty: average
Backpacking: No
Ingredients
- (1) small diced potato (1/4" square pieces).
- (2) eggs
- instant pancake mix.
- a little bit of milk (enough to make 1/4 cup prepared mix)
- 1/4 cup shredded chedder cheese.
- sausage (a couple of Lil' Smokies links, sliced summer sausage, or patties cut up into pieces same as potatoes).
- Tony Chachere's Cajun seasoning.
Instructions
Brown potatoes in a greased 8" covered skillet over low to medium-low heat, and season with Tony Chachere's Cajun seasoning. Add sausage (I cut up links about the same size as potatoes), and cook until done. Prepare 1/4 cup instant pancake mix (using water as per directions is blasphemy), stir in cheese, potatoes, and meat. Mix well and pour back into skillet. Cover and cook until top no longer looks wet (ten-fifteen minutes), and (careful, now!) flip it. Cook another five minutes. Flip this rascal onto plate and enjoy!
(To speed things up, frozen tater tots or hash browns can be used instead of diced potatoes. Very flexible recipe; experiment with ground beef, bacon, ham, or make a dessert out of it and use diced apples and brown sugar.)
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