Breakfast Foil Packs With Hash Brown Potatoes, Sausage, and Scallions

camping breakfast egg potato summer grill/barbecue

Rhoda Boone

Serves 6

Source

Ingredients

3 scallions, trimmed, sliced

1 (16-ounce) package frozen shredded hash brown potatoes, defrosted

12 ounces cooked breakfast sausages (about 16 sausage links), cut into ¾" pieces

¼ cup olive oil

1 teaspoon kosher salt, plus more to taste

½ teaspoon freshly ground black pepper, plus more to taste

3 (packed) cups baby spinach

6 large eggs

½ cup shredded cheddar (optional)

Method

Cut 12 (12x16") pieces of heavy-duty foil. Layer 2 pieces of foil on top of each other to create 6 stacks. Line top pieces of foil with parchment paper cut to the same size.

Toss scallions, potatoes, sausage, oil, salt, and pepper in a large bowl. Divide mixture among prepared packs, arranging in the center of each piece of parchment. Bring edges of foil together to enclose each pack, covering completely, then crimp to seal packs closed.

Prepare a campfire or grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Let coals burn until covered with ash and glowing red with no black remaining.

Place packs side by side directly onto hot coals or grill and cook, rotating with tongs occasionally, about 5 minutes. Carefully remove 1 pack from heat and check if ingredients are steaming hot. If necessary, return pack to coals and continue to cook, 5–10 minutes more.

Transfer packs with tongs to a flat surface and carefully open them (they will be full of hot steam). Top each pack with spinach, then crack 1 egg into the center of each and season with salt and pepper. Reseal, return to coals, and cook until egg whites are opaque but yolks are still runny, 4–5 minutes.

Carefully remove packs from coals, open, and sprinkle with cheddar, if using. Serve immediately.

Packs can be assembled and chilled for up to 2 days or frozen for up to 1 month.

Packs can be prepared in an oven. Preheat to 450°F and place packs on rimmed baking sheets. Bake until steaming hot, about 15 minutes if packs were refrigerated and about 30 minutes if baking frozen packs (no need to defrost). Carefully open packs (they will be full of hot steam), top each pack with spinach, crack 1 egg into the center of each, season with salt and pepper, and reseal. Return to oven and cook until egg whites are opaque but yolks are still runny, 4–5 minutes more. Top with cheddar, if using. Serve immediately.

Editor’s note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.