HASH BROWNS WITH EGGS AND SAUSAGE

Ingredients:

  • 10 medium baking potatoes (about 4 ½ lbs.), scrubbed but not peeled
  • 2 large onions
  • 2 Tbl. olive oil
  • 10 ounces beef, pork, turkey or soy sausage, minced
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 8 eggs, beaten
  • ½ cup finely grated Parmesan cheese

Directions:

  1. Grate potatoes and onions, then drain in a colander, pressing out moisture.
  2. Heat a Dutch oven over medium heat, then add olive oil.
  3. When the oil is hot, add the potatoes and onion, pressing them into the pan and stirring occasionally, for 10 minutes.
  4. Stir in meat, salt, and pepper.
  5. Reduce heat to very low, cover, and cook for 10 minutes, stirring occasionally.
  6. Preheat oven to 350 degrees.
  7. Oil a 10×13 casserole dish.
  8. Stir eggs and Parmesan cheese into the potato mixture.
  9. Spread the mixture in the casserole dish.
  10. Bake for 20 minutes, or until golden brown.

Dehydrate:

     Spread on covered dehydrator trays and dehydrate for 4 ½ hours at 145 degrees.

Yield: Serves 4 (weight 1 dehydrated serving = 5 ounces)

Rehydrate:

     Cover with water ½ inch above level of food in pot, boil, stir, and serve.

Calories: 751