Campfire-Ready Sausage and Sweet Potato Skillet

At home, grate 2 oz cheddar cheese. Wash and thinly slice 2 stalks green onions.

Pack the 12 oz leftover cooked turkey sausage, 3 cups leftover sweet potato and vegetable hash, grated cheese, and sliced green onions into separate airtight containers or zip-top bags.

Pack the 6 raw eggs carefully in a protective carton, and keep 1 whole avocado intact until ready to serve. Store all perishables in a cooler with ice packs for travel.

At the campsite, set up your camp stove or prepare campfire embers to medium-high heat. Place a 12-inch cast-iron skillet directly on the grate.

Add 1 tbsp butter to the hot skillet. Once melted, add the 12 oz leftover cooked turkey sausage and 3 cups leftover sweet potato and vegetable hash. Cook, stirring occasionally, for 6 to 8 minutes until the hash is hot, sizzling, and slightly crisped.

Use a spoon to make 6 small wells in the hash mixture. Crack 1 egg into each of the 6 wells.

Cover the skillet tightly with a sheet of aluminum foil or a lid. Cook for 4 to 6 minutes, until the egg whites are completely set but the yolks remain runny.

Remove the foil. Sprinkle 2 oz grated cheddar cheese evenly over the top of the skillet. Cover again for 1 minute to allow the cheese to melt completely.

Remove the skillet from the heat. Halve, pit, and slice 1 whole avocado. Top the skillet with the sliced avocado and the sliced green onions. Serve hot directly from the skillet.