Campfire Skillet Breakfast
Prep Time
Cooking Mode
1 cup frozen hash browns
2 ½ tbsp vegetable oil, divided
1 bell pepper, chopped
1 onion, chopped
1 german-style smoked sausage, chopped
6 free run large eggs, whisked
1 cup triple cheddar shredded cheese blend, divided
2 green onions, finely chopped (optional)
1 cup frozen hash browns
2 ½ tbsp vegetable oil, divided
1 bell pepper, chopped
1 onion, chopped
1 german-style smoked sausage, chopped
6 free run large eggs, whisked
1 cup triple cheddar shredded cheese blend, divided
2 green onions, finely chopped (optional)
Directions
1Heat a large skillet over medium to medium-high heat. Add potatoes and cook, stirring until golden, about 3 minutes. Transfer to a plate.
2Add oil to the pan. Add pepper, onion, and ¼ tsp of the salt and pepper; cook, stirring until slightly tender, 3 to 5 minutes. Add sausage and cook for 2 minutes. Return potatoes to the pan.
3In a bowl, whisk eggs with the remaining ¼ tsp each salt and pepper. Push potato mixture to the side of the skillet and add the remaining 2 tsp oil to the other half. Add eggs and let cook for 10 to 20 seconds before gently stirring to cook evenly.
4Transfer the potato mixture into the eggs, gently stirring to incorporate. Sprinkle with ¾ cup of the cheese and cover with foil over medium heat until cheese is melted, and eggs are cooked, 2 to 3 minutes (eggs will continue to cook in pan).
5Garnish with green onions (if using) and the remaining ¼ cup cheese.
Tips
1
- Serve with hot sauce or pickled hot peppers.
- Swap out the fully cooked smoked sausage for 4 breakfast sausages, chopped and cook until browned, 3 to 5 minutes.
Disclaimer
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Personal Note
Personal Note
