Dehydrated Hash Browns With Eggs And Sausage

1. 1

   Grate, then drain in a colander, pressing out moisture: 4 1/2 pounds baking potatoes, 2 large onions.

2. 2

   Heat a dutch oven over medium heat, then add: 2 tablespoons olive oil.

3. 3

   When the oil it hot, add the potatoes and onion pressing them into the pan and stirring, occasionally for 10 minutes.

4. 4

   Stir in: 10 ounces sausage, 1 teaspoon salt, 1 teaspoon freshly ground black pepper.

5. 5

   Reduce heat to very low, cover, and cook for 10 minutes, stirring occasionally.

6. 6

   Preheat oven to 350 degrees. Oil a 10-by-13-inch casserole dish.

7. 7

   Stir into the potato mixture: 8 eggs (beaten), 1/2 cup finely grated Parmesan cheese.

8. 8

   Spread the mixture in the casserole dish. Bake for 20 minutes, or until golden brown.

9. 9

   Spread on covered dehydrator trays and dehydrate for 4 1/2 hours at 145 degrees (time will vary depending on dehydrator).

10. 10

    To rehydrate, cover with water 1/2 inch above the level of food in pot, boil, stir, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.