Olive oil for drizzling
Salt
Onion powder
Garlic powder
Rosemary
Can of green beans
Thinly sliced onions
Thinly sliced bell pepper
Precooked summer sausage, sliced
Ground breakfast sausage, browned
Crushed red pepper flakes
3 T butter
In medium bowl, drizzle olive oil onto diced potatoes, enough to coat. Sprinkle on spices generously and stir to coat thoroughly.
Place seasoned potatoes on tin foil sheet or in casserole dish. Top with green beans, onions, peppers, and both kinds of sausage. Dot with butter cut into small cubes. Dash with crushed pepper flakes. Fold up foil packet or cover casserole dish with tin foil.
If cooking in fire, Kevin said it only took 15 minutes (the fire was hot). If cooking in the oven, cook for ~45 minutes at 425, until potatoes and onions are soft. Remove foil and bake for another 5 minutes or so to crisp things up. (The green beans are the most sensitive so watch them to keep from burning or drying out too much.)
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