Dehydrated Potato Slices-20 oz can GF

Augason Farms Dehydrated Potato Slices are a hassle-free way to add potatoes to casseroles, soups, or potato salads.

* Sealed/Opened to 1 year. Best when stored in a cool dry place at temperatures between 55°F and 70°F (ideal humidity 15%).

Nutrition Facts:
Nutrition Facts, Ingredients, Directions, Shelf Life, Recipes

Spicy Potato Slices
(Recipe for outdoor grill)
1 teaspoon dried thyme, crushed
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/8 teaspoon freshly ground pepper
2 tablespoons olive oil
2 cups Augason Farms Dehydrated Potato Slices
1 sweet onion sliced
1/4 cup light sour cream
1 tablespoon snipped fresh chives.

Cover potato slices with water.  Soak for 15-30 minutes until tender.  Drain and dry with paper towel.  Stir thyme, paprika, garlic salt and pepper into oil; set aside.  Fold a 36x18” piece of heavy foil in half to make an 18” square.  Place onion in center of foil.  Drizzle vegetables with oil mixture.  Bring up 2 opposite edges of foil and seal with a double fold.  Fold remaining edges to enclose vegetables, leaving a space for steam to escape from packet.  Place packet on the rack on an uncovered grill directly over medium heat for 20-30 minutes or until potatoes are tender.  Serve with chives.

Breakfast Bake
2 cups Augason Farms Dehydrated Potato Slices
1 large bag of broccoli
1 cup cheddar cheese
3 cups eggbeaters
1 cup low fat, cooked ham cubes
1 cup turkey sausage, cooked and crumbled

Cover potato slices with water.  Soak for 15-30 minutes until tender.  Drain and dry with paper towel.  Lightly grease a 9x13” baking dish.  Brown potato slices in a nonstick skillet.  Pour into bottom of baking dish.  Warm broccoli in skillet, then layer over potatoes.  Warm ham and sausage and layer over broccoli.  Mix together cheese and eggs, then pour over mixture.  Bake at 350°F until eggs are set, 30-40 minutes.  Serves 12.