Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Breakfast: Dutch Oven Country Breakfast




Source of Recipe


unknown


List of Ingredients




1 pound bulk pork sausage
1 box dehydrated (NOT FROZEN) hash brown potatoes
1 dozen eggs
1/2 pound shredded cheddar cheese


Recipe



In the bottom of the Dutch Oven, crumble the pork sausage. Cover with a
water and boil until sausage is cooked. Add hash brown potatoes, cover with
water, boil until water is dissolved. Fry potato/sausage mixture until
potatoes are browned. Remove the Dutch oven from the coals. Using a large
spoon, make several depressions in the top of the potatoes. Crack one or
two eggs in to each of the depressions. Cover the Dutch Oven. Add heat to
the top to cook the eggs. When the whites are white, sprinkle cheese over
the top and return the heat to the top of the Dutch Oven long enough to melt the cheese. The yolks should be liquid. Eat and enjoy.