Dehydrated Hash Browns With Eggs And Sausage Food

SAUSAGE-HASH BROWN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray. Cook sage ground sausage and hot ground sausage in a large skillet over medium-high, stirring often, until they are crumbled and browned, about 10 minutes. Remove from heat; drain well on paper towels.
• Working in batches, cook hash browns in a large nonstick skillet according to package directions; omit salt if called for on package. Sprinkle with 1 teaspoon of the salt and 1⁄2 teaspoon of the pepper.
• Stir together sausage, hash browns, and 1 cup of the cheese in a bowl. Spoon into prepared baking dish. Whisk together eggs, milk, and remaining 1 teaspoon salt and 1⁄2 teaspoon pepper in a medium bowl. Pour over sausage mixture. Sprinkle with remaining 1⁄2 cup cheese. Bake in preheated oven until set, about 30 minutes. Sprinkle with parsley and chives.

DEHYDRATED HASH BROWNS WITH EGGS AND SAUSAGE

Steps:

• 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.

HASH BROWN AND EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.
• Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.
• Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.