Foil Pack Egg and Sausage Hash

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

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

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

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

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

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

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

8.Sprinkle the shredded cheddar cheese evenly over the entire mixture.

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

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

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

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

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

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