Dehydrated Hash Browns With Eggs And Sausage Recipes

SAUSAGE HASH BROWN BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Crumble pork sausage into a large skillet over medium-high heat; cook and stir until no longer pink, 7 to 10 minutes. Drain and discard any excess grease. Return skillet to heat; add cream of chicken soup, French onion dip, green bell pepper, red bell pepper, and onion. Fold hash brown potatoes and 1 cup Cheddar cheese into the mixture; bring to a simmer.
• Transfer sausage mixture to a 9x11-inch casserole dish; top with 1 cup Cheddar cheese. Cover dish with aluminum foil.
• Bake in preheated oven for 30 minutes. Remove foil and continue baking until beginning to brown around the edges, about 15 minutes more.

SAUSAGE HASHBROWN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray.
• Cook sausage in a large skillet, stirring occasionally, until no longer pink, 6 to 8 minutes. Drain fat and transfer to a bowl.
• Cook and stir hash browns to the same skillet until lightly browned, about 8 minutes. Place hash browns in the baking dish; top with sausage, shredded Cheddar cheese, and green chile peppers.
• Whisk eggs, milk, salt, pepper, onion powder, and garlic powder in a bowl. Pour over hash brown mixture.
• Bake uncovered in the preheated oven until bubbly and the top is golden brown, 35 to 40 minutes.

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.

OAMC-HASH BROWNS, SAUSAGE, BACON AND EGGS.

Steps:

• Preheat oven to 425 degrees.
• Spray 2 9x13 inch pans with cooking spray.
• Place half of hash browns into each pan, press to the bottom forming a crust.
• Drizzle half of melted butter over each dish.
• Bake for 25 minutes.
• Remove from oven, reduce temperature to 350.
• Put half of the chopped meats, and cheeses on the "crusts" in each pan.
• Sprinkle with salt, pepper, crushed red pepper and onions (as well as any other additions you might want to add like veggies).
• Mix eggs and milk in large bowl with an electric mixer (I use my stand mixer).
• Pour half the egg mixture over each pan.
• Bake for 35 minutes.
• Let it stand for about 15 minutes before you put it in containers to freeze.
• Reheat a 3/4 cup serving for 3 minutes on high.
• This is really good if you alter this in lots of ways! You can use chorizo (mexican sausage) and salsa for a nice twist.

HEARTY SAUSAGE 'N' HASH BROWNS

Steps:

• In a large skillet, cook potatoes and pepper in oil over medium heat until potatoes are golden brown. Stir in sausage; heat through. Remove from heat; top with cheese. Cover and let stand for 5 minutes or until cheese is melted.