and toasted English muffins with wild blackberry jam
We had our second attempt at the dutch oven cooking yesterday morning, this time very successfully. We made the changes we planned after the first attempt to delicious results and will now most certainly make this while camping...can't wait now to try a different dish.
1 lb. ground sausage (use pork sausage for the fat content)
20 oz.bag refrigerated shredded hash brown potatoes
6 eggs beaten with a big splash of milk
1 1/2 cups shredded sharp cheddar cheese
coarse salt and fresh ground black pepper
In a 12" camp dutch oven over a full bed of coals, crumble and brown the sausage. Remove the cooked sausage with a slotted spoon to a paper towel lined plate. Brown the potatoes in the remaining drippings; spread evenly over the bottom of the pan. Sprinkle the sausage over and toss with the potatoes. Sprinkle on the cheese and cover. Cook with 8 coals underneath and 16 on top for 15 to 20 minutes, until the eggs are cooked.
In the photos you can see that we have the dutch oven on a galvanized trash can lid. This is an easy method to contain the coals and protect the surface where you are cooking if camping (this was at the gravel area around my potting table).
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