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Camper's Breakfast Hash

 Camper's Breakfast Hash
When we go camping with family and friends, I'm always asked to make this hearty breakfast. It's a favorite at home, too. —Linda Krivanek, Oak Creek, Wisconsin
8 ServingsPrep/Total Time: 25 min.


  • 1/4 cup butter, cubed
  • 2 packages (20 ounces each) refrigerated shredded hash brown potatoes
  • 1 package (7 ounces) frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch pieces
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 12 eggs, lightly beaten
  • Salt and pepper to taste
  • 1 cup (4 ounces) shredded cheddar cheese


  • In a large skillet, melt butter. Add the potatoes, sausage, onion and
  • green pepper. Cook, uncovered, over medium heat for 10-15 minutes or
  • until potatoes are lightly browned, turning once.
  • Push potato mixture to the sides of pan. Pour eggs into center of
  • pan. Cook and stir over medium heat until eggs are completely set.
  • Season with salt and pepper. Reduce heat; stir eggs into potato
  • mixture. Top with cheese; cover and cook for 1-2 minutes or until
  • cheese is melted. Yield: 8 servings.
Nutritional Facts: 1 serving (1 cup) equals 376 calories, 27 g fat (12 g saturated fat), 364 mg cholesterol, 520 mg sodium, 17 g carbohydrate, 1 g fiber, 18 g protein.