Dehydrated Hash Browns With Eggs and Sausage

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Step 10

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