Hash Brown Breakfast Casserole with Dehydrated Hashbrowns
Need a way to use your dehydrated hashbrowns and vegetables? Make this delicious and easy Hash Brown Breakfast Casserole for breakfast, brunch, or lunch!
Dehydrating food can be a great way to stock your pantry, but it can be frustrating if you don’t have a collection of recipes to help you use it.
So this recipe is an easy way to use some basic staples in everyone’s fridge or pantry, along with dehydrated vegetables of any kind, including dehydrated hash browns!
Hash Brown Breakfast Casserole
Make this today with a little side salad for a complete meal your family will love!
Equipment Needed
- 9×13 Casserole dish
- Bowls
- Measuring instruments
Ingredients Tips
Dehydrated Hash Browns – yes, you can use fresh or frozen here instead. You’ll want to double the amount since dehydrated hashbrowns are about 50% less in volume.
Dehydrated Vegetables – while we use dried mushroom bits, dried zucchini shreds, and dehydrated green onions, you can use so many dehydrated vegetables in their place. Think broccoli, carrots, tomatoes, bell peppers, etc.
Milk – Use a can of evaporated milk if you want something shelf-stable or even powdered milk. Cream or half-and-half can also be used.
Seasonings – Italian seasoning or anything that you love can be used.
Sausage – breakfast meat of any kind is great to use, or do something a little daring and use shredded chicken instead! If you choose to use freeze-dried sausage, make sure to include it with the dehydrated hash browns and vegetables to rehydrate first.
See the full ingredients list in the recipe box below.
Darcy’s Tips
- Rehydrating food can be as simple as soaking for this meal. No special heating is needed. But if you want to make this quickly in the morning, you can soak the dehydrated ingredients in the fridge overnight. Follow these handy rehydrating tips to see which works best for you!
- Use taco meat or sprinkle in some taco seasonings to give this a fancy ‘breakfast taco’ flair
- Don’t skimp on the salt – even with seasonings, we found that using a little salt makes the dish taste a little bland.
More Meals Ideas with Dehydrated Food
Hash Brown Breakfast Casserole with Dehydrated Hash Browns and Vegetables
Equipment
- Casserole Dish 9 x 13
Ingredients
- 3 Cups Dehydrated Hash Browns
- 1 pound cooked breakfast sausage
- 1/4 cup dried mushroom bits
- 1/4 cup dried zucchini shreds
- 1/4 cup dried green onions
- 1.5 cup milk
- 1 tbsp salt and pepper mix
- 1 tbsp Italian seasoning
- 2 cups shredded cheese
- 8 large eggs
Instructions
- Preheat oven to 350°F
- Place hashbrowns and dehydrated vegetables in the casserole dish, mixing lightly
- Add just enough water to barely cover them
- Set aside for up to thirty minutes to allow them to rehydrate
- In a mixing bowl, scramble eggs and mix slightly
- Add seasonings
- Sprinkle sausage across the rehydrated vegetables
- Pour egg mixture over entire casserole evenly
- Sprinkle cheese across top of casserole
- Bake for approximately 45 minutes – until center is fully cooked.
Darcy’s Tips
- Place casserole on a cookie sheet to prevent any spillage
- You can mix the entire casserole and let it sit in the fridge overnight to meld. Be sure to allow your casserole to come to room temperature before putting into a hot oven.
- Use whatever vegetables you like.
- You can use fresh or frozen hashbrowns for this recipe, just double the quantity from that listed above.
Nutrition
Nutritional information is an estimation only. Nutrient information for dehydrated foods is based on fresh. Use 1/4 of the servicing size for the same nutrient information. Thus 1 Cup of fresh fruit has the same sugars as 1/4 dried.
©ThePurposefulPantry. Photographs and content are copyright protected. Sharing of this recipe’s link is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Hi Darcey: can this be made totally with dehydrated food? Including dehydrated sausage, and eggs?
Can’t wait to make this!
Of course – though I don’t recommend dehydrating eggs, freeze-dried also works.
Thank you Darcy! It is delicious! We sprinkled our plate with scape powder and sweet pepper powder. So so good!
My husband asked, can it be cooked and frozen? It would be very handy! I Thank you!
I’m so glad you liked it! It can definitely be frozen, but I’d do it in serving sized portions instead of large. And when reheating, the bottom will get soggy – so you can think about putting it in a skillet for a few moments to help with that if you’d like.
Hi Darcy,
Can’t wait to try this recipe but I don’t see how many eggs you use in it.
Thanks for all the knowledge you freely pass on to all of us,
Sheila
Thanks for catching that, Sheila! I was writing that up at 1AM and missed it.
The picture shows four eggs but they’re not listed in the ingredients list. Do we mix the four eggs with the milk to make the egg mixture the instructions call for?
This looks delicious! We love dehydrated hash browns and hash brown casserole!
I fixed it, Holly – thanks. 8 eggs for a typical 9×13