1 package of gourmet sausage, such as chicken and basil, etc. 1 box of Non Pareil Homestyle Hash Browns (4.5 ounces of dried hashbrowns) A couple of green onions.
Rehydrate the hash browns, which can be done by adding hot water to the box (not dirtying another pan) and leaving for 30 minutes. The box looks like a small milk container.
Brown the sausage in the frying pan. Then slice and put on a plate. Add a couple of healthy splashes of olive oil to the frying pan and pour in the hashbrowns.
Add the sliced sausage and sliced green onions.
Stir together and let brown until the potatoes are done.
* It doesn’t get any easier than to cook on one burner. “Cooking the One Burner Way - Gourmet Cuisine for the Backcountry Chef,” by Melissa Gray and Buck Tilton (ICS Books Inc., ISBN 0-934802-91-2), keeps it simple.