Cooking Roadside: Crispy Sausage with Potatoes topped with Cheese

Recently we took a road trip to Hot Springs, South Dakota. We stayed at a really cool place called Red Rock River Resort.

Drove through Custer State Park, by Mt. Rushmore and the most beautiful Ogallala Grasslands in full bloom of yellow honeysuckle. It was like an air freshener for cows, cause on the whole stretch of highway we only saw about 15 other cars, hope they rolled down the windows to catch a whiff.

The best equipment for roadside cooking is really short list. I try to do everything in one pan, my trusty ole cast iron pan. Also you need a camp stove, I picked mine up really cheap at army surplus store, Propane, Cutting Board, Knife, Tongs, Water Jug, and Scrubbie Sponge.

Try to make things that don’t need a lot of ingridents, Easier to pack in the ice chest, also make sure to make things that you could use in other meals.

This was I made for breakfast in Custer State Park. It was the best meal after a long morning of driving though curvy steep roads.

This is what we used for our first meal.
1 lb Sausage
2 large Potatoes
½ large Yellow Onion
1 tb Taco Seasoning
2 Slices Cheese, (We had picked up roasted garlic cheddar for sandwiches)

1. Bring water to boil and boil diced potatoes until tender.
2. Drain and set aside cooked potatoes.
3. Brown Sausage with Taco Seasoning.
4. Add Sliced Onions and cook until brown.
5. Add potatoes, cook until you have reached your desired texture of crispness.  
6. Top with Cheese and Chow Down!