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: 2005-03-03
Serves: 7-8
Difficulty: average
Backpacking: No
Ingredients
- INGREDIENTS:
- 1/2 pound bacon
- 1/2 pound herbed sausage, cooked and crumbled
- 1 medium onion, diced
- 1 2-pound bag hash brown potatoes, diced
- 1/2 pound sharp cheddar cheese, grated
- 1 dozen eggs
Instructions
PREPARATION:
Pre-heat Dutch oven, 10 bottom coals and 12-15 top coals. Slice bacon and onion into small pieces, and brown in the bottom of the Dutch oven. Stir in the potatoes and cover. Stir occasionally to brown potatoes (15-20 minutes). Scramble the eggs in a separate pan and pour the mixture over the hash browns. Cover and cook until eggs are set. Add grated cheese over egg mixture, cover, and continue heating until cheese is melted.
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