Dehydrated Hash Browns With Eggs and Sausage
Ready In: 50 mins
Serves: 4
Ingredients
- 4 1⁄2 lbs baking potatoes
- 2 large onions
- 2 tablespoons olive oil
- 10 ounces sausage (beef, pork, turkey, or soy, minced)
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 8 eggs (beaten)
- 1⁄2 cup parmesan cheese (finely chopped)
Directions
- Grate, then drain in a colander, pressing out moisture: 4 1/2 pounds baking potatoes, 2 large onions.
- Heat a dutch oven over medium heat, then add: 2 tablespoons olive oil.
- When the oil it hot, add the potatoes and onion pressing them into the pan and stirring, occasionally for 10 minutes.
- Stir in: 10 ounces sausage, 1 teaspoon salt, 1 teaspoon freshly ground black pepper.
- Reduce heat to very low, cover, and cook for 10 minutes, stirring occasionally.
- Preheat oven to 350 degrees. Oil a 10-by-13-inch casserole dish.
- Stir into the potato mixture: 8 eggs (beaten), 1/2 cup finely grated Parmesan cheese.
- Spread the mixture in the casserole dish. Bake for 20 minutes, or until golden brown.
- Spread on covered dehydrator trays and dehydrate for 4 1/2 hours at 145 degrees (time will vary depending on dehydrator).
- To rehydrate, cover with water 1/2 inch above the level of food in pot, boil, stir, and serve.
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