Diced potatoes in a savory blend of sausage and spices and topped with cheese.
1/4 c canola oil
2 huge white or russet potatoes (approximately 4 cups diced)
1 c Honeyville Freeze Dried Sausage Crumbles
1/4 c Augason Farms Dehydrated Diced Red & Green Bell Peppers
2 Tbsp. Dried Minced Onion
1/2 teaspoon Granulated Garlic
Salt and Pepper to taste
1/4 c Kraft 100% Grated Parmesan Cheese (in the green bottle)
Rehydrate the sausage, bell peppers and onions by placing ingredients in a sieve and balancing the sieve over a bowl of hot water, making sure all ingredients are below water. (About ten minutes to hydration)
Meanwhile, put oil in medium hot cast iron skillet over camp stove. Add diced potatoes. Stir often until tender.
Add drained sausage, onions and bell peppers. Stir until sausage is warmed. Add salt and pepper to taste. Stir well then remove from heat.
Sprinkle Parmesan cheese over the scramble just before serving.
Variations: If you have chickens, snag 2-4 eggs and add to the scramble after adding spices.