An easy-to-prepare breakfast dish for a crowd. As the late “Chef Tell” (Friedemann Paul Erhardt) advised his TV viewers:
“This is a recipe… not a formula”.
Measurements are approximate and ingredients may be added or subtracted based on your preference or availability. I've never made it exactly the same twice :)
- medium sized potatoes
- 1 lb
- bulk sausage
- 1 large
- onion; diced or sliced
- 1 large
- bell pepper
How to Make Camp-Style Potatoes
- 1Scrub and boil potatoes the evening before.
The following morning, dice into 1 1/2-inch cubes.
- 2Preheat a cast-ion pan over med-high heat.
Add a few table-spoons of oil.
Saute sausage, breaking into small bits.
Remove to a dish lined with paper-towels.
- 3Remove all but a couple of the table-spoons of fat.
Saute onions, stirring often for 3 minutes.
Add Bell Pepper and continue cooking for another 5 minutes.
Remove onions and peppers and keep warm.
- 4Increase heat to high.
Add oil to pan.
Add cubed potatoes to pan.
Dust with paprika, stir potatoes and dust some more.
Continue cooking, stirring often until evenly browned.
- 5Add sausage and mix into potatoes.
Heat for a few minutes.
Add Bell peppers and onions.
Continue heating for a few minutes.
- 6Voila !
Serve with eggs, toast and beverage of choice.