Dehydrated Hash Browns With Eggs and Sausage

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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