2 pounds sausage
2 pounds frozen hashbrown potatoes
8 eggs, beaten with 1/4 cup water
2 cups cheese, grated
In a 12-inch camp Dutch oven over a full bed of hot coals, fry and crumble sausage.
Remove cooked sausage and drain on paper towels.
Using the sausage drippings in the pan, brown potatoes and spread them evenly in bottom of Dutch oven.
Place cooked sausage over potatoes. Pour eggs over sausage layer.
Sprinkle top with cheese.
Cook with eight coals underneath Dutch oven and 16 on top for 20-25 minutes, until eggs are cooked.
Makes six-eight servings.