Breakfast Foil Packs With Hash Brown Potatoes Sausage And Scallions Recipes

Steps:

• Preheat the oven to 450˚ F. Line a baking sheet with foil. Toss the potatoes, bell pepper, onion, vegetable oil, 2 teaspoons salt, a few grinds of pepper, the paprika, garlic powder and thyme on the baking sheet and spread out. Bake, stirring once, until the vegetables are browned around the edges and tender, 40 to 50 minutes. Push the potatoes to one side of the baking sheet so that they cover about half the pan.
• Make a 6-by-9-inch tray out of a double layer of foil; the sides should be about 1 1/2 inches high. Place the foil tray in a corner of the baking sheet and coat with cooking spray. Whisk the eggs, cheese, milk, 2 scallions, 1 teaspoon salt and a few grinds of pepper in a large bowl. Pour the egg mixture into the foil tray. Arrange the sausage patties, overlapping if necessary, in the remaining space on the pan.
• Return the pan to the oven and bake until the omelet is puffed and set and the sausages are heated through, 20 to 25 minutes. Let sit a few minutes before serving. Top the omelet with the tomatoes and herbs; sprinkle the sausage with the remaining sliced scallion.

Steps:

• Prepare campfire or grill for medium heat. In a large bowl, toss potatoes with sausage, bacon, onion, parsley, salts and pepper. , Divide mixture among eight 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil. Fold foil around potato mixture, sealing tightly. , Place packets over campfire or grill; cook 15 minutes on each side or until potatoes are tender. Open packets carefully to allow steam to escape. If desired, sprinkle with additional parsley.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with nonstick foil.
• Put the potatoes and pepper out on the prepared baking sheet. Drizzle the oil over the vegetables and toss along with 1 teaspoon of salt and 1/2 teaspoon pepper. Spread the vegetables out in to a single layer on three-quarters of the baking sheet. Crumble the sausage on the remaining quarter of the baking sheet. Roast until the potatoes are fork tender and the sausage is cooked all the way through, about 25 minutes. Let cool completely. Pack into a large plastic re-sealable bag and refrigerate up to overnight. Pack in a cooler. (Make sure to pack all of the other ingredients and equipment too.)
• Build a medium campfire (if there is a grate for cooking then go ahead and use it).
• Make the foil packs: Cut eight 15-inch pieces of nonstick foil. Stack 2 pieces of foil, place your hand in the center and fold the sides up to create a shallow bowl. Repeat with the remaining pieces of foil so you have 4 bowls total. Put a quarter of the potato-sausage mixture in the center of each bowl. Crack the eggs into a quart-sized glass mason jar and shake well to scramble.
• Divide the eggs evenly among the bowls. Fold the sides over the fillings to create a seal. Place the foil packs directly onto the coals of the fire, or on the grate above the fire, and cook, rotating with tongs every few minutes until the eggs are set, about 10 minutes. This could take more or less time depending on the strength of the fire, careful of steam you can open the packs to check while they cook. Remove from heat and let cool for 2 minutes so you can handle the foil.
• Open each packs and flip the mixture out onto the middle of your tortillas and top with Cheddar, hot sauce, salsa, scallions and sour cream.

Steps:

• Prepare campfire or grill for medium-high heat. Toss potatoes with 3/4 cup cheese, bacon, salt and pepper., Divide mixture among four 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil. Fold foil around potato mixture, sealing tightly., Place packets over campfire or grill; cook 6-9 minutes on each side or until potatoes are tender. Open packets carefully to allow steam to escape; sprinkle with remaining cheese. If desired, serve with eggs and pico de gallo.