We’re making a Community Cookbook and want to know what you love to cook up on your camping trips. Do you have recipes you’d like to share? Let us know!
Christy Harvey, Hipcamp Host of Grins Pickin’s Camp Farm, OH, knows a thing or two about fueling up in the morning. Here’s her Mountain Man Breakfast recipe.
1 pound pork sausage
1 small onion, chopped (about ¼ cup)
2 ½ cups frozen hash brown potatoes
1 cup shredded Cheddar cheese (4 ounces)
1 ¾ cups milk
1 cup Jiffy or Bisquick baking mix
¼ teaspoon salt
1/8 teaspoon pepper
¼ cup shredded Cheddar cheese (1 ounce)
Cook sausage and onion in your Dutch oven, stirring frequently until fully cooked. Mix potatoes and 1 cup of cheese to sausage mixture. Beat remaining ingredients except ¼ cup cheese until smooth; pour into sausage mixture. Sprinkle with ¼ cup cheese. Bake 30-40 minutes or until golden brown & knife inserted in the center comes out clean. Add remaining cheese. Bake about 2 minutes or until cheese is melted. Use 29 briquettes – 19 on top; 10 on the bottom. Note: can bake in regular oven at 400°.
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