Foil Pack Egg and Sausage Hash

1Preheat your campfire coals or oven to medium heat (about 350°F / 175°C).

2Cut each sausage link into 3-4 bite-sized pieces.

3In a medium bowl, combine the shredded hash browns with 1 tablespoon of melted butter, salt, and pepper. Toss to coat evenly.

4Lay out a large piece of heavy-duty aluminum foil (about 12x12 inches) on a flat surface.

5Place the buttered hash browns in the center of the foil, forming a small bed.

6Top the hash browns with the sausage pieces, spreading them evenly.

7Crack the eggs (2 large) directly over the sausage and hash browns, spacing them apart so the yolks remain intact.

8Sprinkle the shredded cheddar cheese (½ cup) evenly over the entire mixture.

9Dot the remaining 1 tablespoon of butter around the eggs (2 large) and hash browns to add richness.

10Carefully fold the foil over the ingredients and seal the edges tightly to form a packet, ensuring no steam escapes during cooking.

11Place the foil packet on hot campfire coals or on a baking sheet in the preheated oven.

12Cook for 15-20 minutes, or until the eggs (2 large) are set to your liking and the sausage is cooked through. Cooking time may vary depending on heat source.

13Remove the foil packet carefully from the heat and let it rest for 2 minutes before opening to avoid steam burns.

14Open the foil packet and serve the egg and sausage hash hot, optionally wrapped in warm flour tortillas (2 medium) for a hearty brunch wrap.