Obrien Hashbrowns and Eggs

Instructions:

1. In 12" pan or skillet over medium heat on stove, combine dehydrated potato shred, dehydrated bell peppers, dehydrated onions.

2. Add designated amount of water for dehydrated vegetables and water for potato shreds. Stir as it cooks.

3. Allow to boil for 10-15 minutes, until water boils off and well cooked.

4. While potatoes and vegetables are cooking, in a separate bowl, add powdered eggs and water for powdered eggs.

5. Mix egg powder and water for egg powder together well, no clumps.

6. In a 2nd well oiled pan or skillet, over medium head, add egg mixture.

7. Stir continuously with spatula until fully cooked, fluffy eggs.

8. Turn off heat of egg pan but leave eggs on pan to keep warm while cooking potatoes.

9. Once the water has boiled off the potato shreds, peppers, and onions, add olive oil to fry up the vegetables and potatoes.

10. Continue to cook potatoes and vegetables in oil for 3-5 minutes until they have a nice seer.

11. Once cooked, place potatoes and eggs on plate with spatula.

12. Top eggs with green onions and salt and pepper.

13. Top potatoes with ketchup, salt, and pepper as desired.

14. Enjoy your hearty, filling, and nutritious meal.