Camp Breakfast Hash

1/4 cup butter cubed
2 packs (20 oz. each) ready-to-cook hash browns
1 pack (7 oz.) brown-and-serve link sausages
1/4 cup chopped onion
1/4 cup chopped green pepper
12 eggs, lightly beaten
1 cup (4 oz.) shredded cheddar cheese

Directions:
Cut the sausages into 1/2 inch chunks. In a large skillet, melt the butter. Add hash browns, sausage chunks, onion and green pepper.  Cook uncovered over medium heat for 10-15 minutes, turning once, until potatoes are lightly browned. Push the potato mixture to the outer edge of the skillet. Pour the eggs into the center of the skillet.  Cook and stir until the eggs are completely set. Season with salt and pepper. Top with cheese. Cover and cook for a minute or two, until cheese is melted. 8 servings.

Notes:
Everyone will want seconds.