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Dehydrated Recipes

Country Hash Brown Scrambled Eggs | Commercial Dehydrators

If you are the outdoorsy type, who likes to camp a lot and is looking for a breakfast that packs a punch but is also quick and easy to prepare, this country hash brown scrambled eggs recipe is just perfect.

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Machine recommendation
Servings Icon
Serves
3
Prep time
Prep time
30 minutes
Dehydration time icon
Dehydrating time
50 minutes
Ingredients
Ingredients
macros
Instructions
  1. In a container, pour boiling water (enough to cover) on the potatoes. Cover and let soak for about 15 minutes.
  2. Melt 4 tablespoons of butter in a skillet on medium heat.
  3. Drain the potatoes and add to the skillet. Cook until well browned on one side. Add more butter then flip over the potatoes and cook the other side until browned. Transfer potatoes to a plate and set aside. Wipe out the skillet.
  4. Add sour cream to a bowl. Add water slowly and stir until the sour cream has the desired consistency. Set aside.
  5. In a bowl, combine powdered eggs, bacon bits and onion powder with 1 1/2 cups of water. Stir until the eggs become fully re-hydrated.
  6. Melt the remaining butter in the skillet. Cook the eggs in hot butter until done.
  7. Stir in the potatoes and remove from heat.
  8. Top with sour cream and season to taste with salt and pepper.
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Machine recommendation
Servings Icon
Serves
3
Prep time
Prep time
30 minutes
Dehydration time icon
Dehydrating time
50 minutes
Ingredients
Ingredients
macros
Instructions
  1. In a container, pour boiling water (enough to cover) on the potatoes. Cover and let soak for about 15 minutes.
  2. Melt 4 tablespoons of butter in a skillet on medium heat.
  3. Drain the potatoes and add to the skillet. Cook until well browned on one side. Add more butter then flip over the potatoes and cook the other side until browned. Transfer potatoes to a plate and set aside. Wipe out the skillet.
  4. Add sour cream to a bowl. Add water slowly and stir until the sour cream has the desired consistency. Set aside.
  5. In a bowl, combine powdered eggs, bacon bits and onion powder with 1 1/2 cups of water. Stir until the eggs become fully re-hydrated.
  6. Melt the remaining butter in the skillet. Cook the eggs in hot butter until done.
  7. Stir in the potatoes and remove from heat.
  8. Top with sour cream and season to taste with salt and pepper.
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Author Details

Kate.J

Kate spends her days doing life as a mother of two young boys, tending to chickens, ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/