Country Breakfast

       1      pound             pork sausage

       1      box               dehydrated (NOT FROZEN) hash brown potatoes

       1      dozen             eggs

       1/2    pound          chedder cheese -- shredded

                                     salt and pepper

In the bottom of the Dutch oven, crumble pork sausage and brown. Then cover with water and boil until sausage is cooked. Add hash brown potatoes, cover with water, salt and pepper to taste, boil until water is dissolved. Fry potato/sausage mixture until potatoes are browned. Remove Dutch oven from the coals. Using a large Tablespoon, make 12 depressions in the top of the potatoes. Crack one egg into each of the depressions salt and pepper eggs to taste. Next place lid on Dutch oven. Add heat to the lid only and heat the top of the Dutch oven long enough to cook the eggs. When the egg whites are white. Now sprinkle the top with cheese, and return to the top heat long enough to melt the cheese. The yolks should be liquid. Eat and enjoy.

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