Dehydrated Hash Browns With Eggs And Sausage - cooking recipe

Ingredients

4 1/2 lbs baking potatoes
2 large onions
2 tablespoons olive oil
10 ounces sausage (beef, pork, turkey, or soy, minced)
1 teaspoon salt
1 teaspoon fresh ground black pepper
8 eggs (beaten)
1/2 cup parmesan cheese (finely chopped)

Preparation

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.