Ingredients:

  • 32 oz shredded hash browns, thawed and patted dry
  • 1 lb ground turkey sausage
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp olive oil
  • 10 large eggs
  • 1 cup whole milk
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika

Instructions:

  1. Heat 2 tbsp olive oil in a 12-inch cast iron skillet over medium campfire heat. Add 1 lb ground turkey sausage, breaking it apart with a spoon, and cook until browned and deep golden brown, reaching a safe internal temperature of 165°F (74°C). Remove the meat from the pan and set aside, leaving the rendered fats in the skillet.
  2. Spread 32 oz thawed and dry shredded hash browns into the skillet, pressing them down firmly with a spatula to create an even layer. Cook for 5-7 minutes, stirring occasionally, until the edges are golden and fragrant.
  3. Scatter the cooked turkey sausage evenly over the potato layer, then sprinkle 1 cup shredded sharp cheddar cheese on top.
  4. In a large mixing bowl, whisk together 10 large eggs, 1 cup whole milk, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika until the mixture is a uniform pale yellow. Pour the egg mixture slowly over the hash brown and sausage layers.
  5. Cover the skillet with a tight-fitting lid. Place the skillet on the grate over medium-low embers and cook for 20-25 minutes, or until the center is set (reaching an internal temperature of 160°F/71°C) and the edges have pulled away slightly from the sides of the pan.