Dawn NoltAuthorDawn NoltCategory, DifficultyBeginnerRating

Made with potatoes, ham, eggs, cheese and veggies, this hearty Campers' Hash is sure to satisfy the hungry campers circled around your fire.

Yields8 Servings

 1 package (26 oz.) frozen, shredded hashbrowns
 ¼ cup oil
 1 large green pepper, chopped
 1 large onion, chopped
 2 garlic cloves, minced
 3 cups cubed, fully cooked ham
 8 Nature's Yoke eggs, beaten
 Salt and pepper, to taste
 1 ½ cups shredded cheddar cheese

1

In a large cast iron skillet, or Dutch oven, fry potatoes in oil for 10 minutes.

2

Add green pepper, onion and garlic; continue to cook for 25 minutes or until potatoes are browned and vegetables are tender. Sprinkle with salt and pepper.

3

Stir in ham; heat through.

4

In separate skillet, scramble eggs; season with salt and pepper. Cook and stir until eggs are set. Add eggs to Dutch oven on top of potatoes and ham.

5

Top with cheese; cover for a few minutes or until cheese is melted.

Ingredients

 1 package (26 oz.) frozen, shredded hashbrowns
 ¼ cup oil
 1 large green pepper, chopped
 1 large onion, chopped
 2 garlic cloves, minced
 3 cups cubed, fully cooked ham
 8 Nature's Yoke eggs, beaten
 Salt and pepper, to taste
 1 ½ cups shredded cheddar cheese

Directions

1

In a large cast iron skillet, or Dutch oven, fry potatoes in oil for 10 minutes.

2

Add green pepper, onion and garlic; continue to cook for 25 minutes or until potatoes are browned and vegetables are tender. Sprinkle with salt and pepper.

3

Stir in ham; heat through.

4

In separate skillet, scramble eggs; season with salt and pepper. Cook and stir until eggs are set. Add eggs to Dutch oven on top of potatoes and ham.

5

Top with cheese; cover for a few minutes or until cheese is melted.

Campers’ Hash