Ingredients:

  • 1 lb bulk pork sausage
  • 32 oz frozen shredded hash browns, thawed
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 2 tbsp vegetable oil
  • 10 large eggs
  • 1/2 cup whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika

Instructions:

  1. Place your Dutch oven over medium-high heat on a grate over coals.
  2. Add the oil or butter. Once shimmering, add the sausage, breaking it apart with your spatula.
  3. Stir in the diced onion and red bell pepper. Sauté until the sausage is browned and the vegetables are translucent and fragrant.
  4. Remove the meat and veg mixture and set aside in a bowl.
  5. In the remaining sausage fat, spread the shredded hash browns in an even layer across the bottom of the pot and press down firmly with your spatula.
  6. Fry for 5-7 minutes without stirring until the bottom is mahogany-colored and crisp.
  7. Spread the cooked sausage and vegetable mixture evenly over the potato layer.
  8. In a mixing bowl, whisk together the eggs, milk, salt, pepper, and smoked paprika until fully combined.
  9. Pour the egg mixture over the layers, ensuring it fills the gaps.
  10. Sprinkle the shredded cheddar cheese evenly across the top.
  11. Cover with the lid. If using coals, place a few glowing embers on top of the lid to ensure top-down heat.
  12. Cook for 15-20 minutes, or until the center is set and the cheese is bubbling and golden.