If you have been reading my posts over the last week, you may have known that I spent a few days in the Sierra Nevada Mountains, about six and a half hours northeast of Los Angeles. I haven’t spent much time in the outdoors as an adult, I guess I forgot how truly lovely it is to hike, ride horses and take in all that fresh air. However, I never have forgotten the magnificent food you can make over an open fire, especially breakfast.
Cooking over coals in a firepit is a unique experience, especially if you haven’t done much of it. The low flaming coals act like an oven and a cast iron pot does magic in such an environment. If you aren’t a camper, outdoor explorer or hunter, you can always use a Weber Grill at home and remove the grate and place the pot snug in the bottom of the grill over the coals. I think it might actually be a nice start for young families to use this method of cooking for a meal and teach their kids about outdoor cooking, even if you’re not in the wilderness.
This breakfast recipe is a cinch if you buy ready-made hash browns and pre-cooked sausage crumbles from your grocery store before traveling. These ingredients make this breakfast fast and furious for those of you who are chomping at the bit to get out and fish, hike or hunt in the early morning. The layers of potato, sausage, egg and cheese melt into each other and become a rustic crustless quiche slice. It’s reminiscent of a traditional Spanish Omelette, but with sausage added to the equation.
So, if you’re planning on another outdoor adventure before summer’s end, don’t forget this recipe, it will definitely start you off in the right direction. Happy Labor Day Weekend.
1 bag hash brown potatoes, defrosted
1 white onion, diced – fresh or frozen
1 bag pre-cooked sausages crumbles, turkey or pork
2 cups white cheddar cheese
salt & pepper
- Heat coals until light grey and place in one circular layer on bottom of firepit or grill. In a cast iron pot with fitted lid, add 1 tablespoon vegetable oil. Add hash browns, and sausage crumbles, spread out evenly. Place lid on pot and put over coals. Cook for about 15-20 minutes, checking to make sure potatoes are not cooking too fast.
- In a bowl, whisk together eggs, add cheese. Stir to combine and pour over potato mixture. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place lid back on pot and cook for about 8-10 minutes, or until bottom layer is dark golden brown and eggs are firm on top.
- Remove pot from heat and place on a fire-safe surface. Slice into wedges and serve with salsa, if desired. Enjoy!