This is a dehydrated backpacking meal. Got this recipe from the book "Backpack Gourmet". I made this once and shared with some friends and we all agreed that it should stay in the camping food rotation. Preparing your own dehydrated meals can save you money, and they taste much better. Must have a decent dehydrator.Also it may be nice to bring ketchup packets, salt, pepper, and Tabasco.
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Units: US | Metric
- 1Grate, then drain in a colander, pressing out moisture: 4 1/2 pounds baking potatoes, 2 large onions.
- 2Heat a dutch oven over medium heat, then add: 2 tablespoons olive oil.
- 3When the oil it hot, add the potatoes and onion pressing them into the pan and stirring, occasionally for 10 minutes.
- 4Stir in: 10 ounces sausage, 1 teaspoon salt, 1 teaspoon freshly ground black pepper.
- 5Reduce heat to very low, cover, and cook for 10 minutes, stirring occasionally.
- 6Preheat oven to 350 degrees. Oil a 10-by-13-inch casserole dish.
- 7Stir into the potato mixture: 8 eggs (beaten), 1/2 cup finely grated Parmesan cheese.
- 8Spread the mixture in the casserole dish. Bake for 20 minutes, or until golden brown.
- 9Spread on covered dehydrator trays and dehydrate for 4 1/2 hours at 145 degrees (time will vary depending on dehydrator).
- 10To rehydrate, cover with water 1/2 inch above the level of food in pot, boil, stir, and serve.
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Nutritional Facts for Dehydrated Hash Browns With Eggs and Sausage
Serving Size: 1 (778 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 959.1
- Calories from Fat 367
- Total Fat 40.8 g
- Saturated Fat 13.3 g
- Cholesterol 424.1 mg
- Sodium 1583.8 mg
- Total Carbohydrate 113.1 g
- Dietary Fiber 10.6 g
- Sugars 8.1 g
- Protein 36.3 g