Skillet Sausage and Potatoes

Cook this outdoor breakfast reicpe over a campfire. It's a meal rich in protein and carbs and will fuel energy levels until it's time for lunch.



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Ingredients
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    1/2  pound 
    cooked smoked turkey sausage
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    3 - 4   tablespoons 
    olive oil or cooking oil
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    1 3/4  pounds 
    unpeeled red-skinned potatoes
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    2   
    medium onions
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    1   teaspoon 
    dried thyme, crushed
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    1 1/2 - 2   teaspoons 
    cumin seed, slightly crushed
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    pepper

Directions
1.
To transport, pack ingredients, transporting sausage in an insulated cooler with ice packs.
2.
To cook, pour 3 tablespoons oil into a heavy 12-inch ovenproof skillet; place directly over campfire or on range top. Lift and tilt skillet to cover bottom with oil. Cut potatoes into 1/2-inch cubes; cut onions into thin wedges or chop. Cook potatoes and onions, uncovered, in hot oil over medium-high heat about 12 minutes or until potatoes are nearly tender, stirring occasionally.
3.
Diagonally slice sausage 1/4 inch thick; add sausage to potato mixture. Add 1 tablespoon oil if necessary to prevent sticking. Cook, uncovered, about 10 minutes or until potatoes and onions are tender and slightly brown, stirring often.
4.
Stir in thyme, cumin seed, salt, and pepper; cook and stir 1 minute more. Makes 6 main-dish servings.
Nutrition information
Per Serving: cal. (kcal) 270, Fat, total (g) 10, chol. (mg) 24, sat. fat (g) 2, carb. (g) 36, fiber (g) 2, pro. (g) 10, vit. C (mg) 20.67, sodium (mg) 419, iron (mg) 3.24, Percent Daily Values are based on a 2,000 calorie diet
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