Augason Farms Dehydrated Potato Slices Pail - Augason Farms


Quality & Flavor

If you love potato casseroles but don’t like the hassle of peeling, boiling, and slicing potatoes—not to mention going to the store to buy them—this is your solution. All the work is done for you; open the can, hydrate, and they are ready to go— in five minutes. The nutrients and flavor are every bit as good as fresh, store-bought potatoes.

Wherever You May Be

You never know where you'll be when an emergency happens. Places like home, workplace, automobile, RV, cabin, boat, and second home are critical locations for emergency preparedness.

Whatever May Happen

Extreme weather conditions, power outages and flooding are just a few of challenges Mother Nature sends our way. But other kinds of emergencies happen, too. Job loss, financial difficulties, or health are also critical reasons to be prepared with shelf-stable meals.

Benefits of Shelf-Stable Vegetables

Freeze-dried and dehydrated vegetables are so easy to use. They’re pre-washed, peeled, sliced, and diced, making meal prep a breeze. Serve as a warm side dish or use in your favorite recipes such as stir fry, stew, casseroles, and more. And don’t forget, freeze-dried vegetables like peas and corn make tasty and nutritious snacks right out of the can.
 
See recipes below!

BREAKFAST BAKE

  • -2 cups Augason Farms Dehydrated Potato Slices, rehydrated
  •  
  • -6 cups Augason Farms Freeze-Dried Broccoli Florets & Stems, rehydrated

-1 cup low fat, cooked ham cubes

-1 cup turkey sausage, cooked and crumbled

-1 cup Augason Farms Freeze-Dried Shredded Colby Cheese, rehydrated

- 3 cups Augason Farms Scrambled Egg Mix, premixed with 3 cups water

Directions: Preheat oven to 350° F and lightly grease 9”x13” baking dish. Drain rehydrated potato slices and pat dry with paper towel. Brown potato slices in nonstick skillet. Transfer to baking dish and layer with broccoli, ham and sausage. In small bowl, combine shredded cheese and egg mixture and pour over vegetables. Bake until eggs are set, approximately 30 to 40 minutes. Serves 9 to 12

SPICY POTATO SLICES

Recipe for outdoor grill.

-2 cups Augason Farms Dehydrated Potato Slices, rehydrated

-2 tablespoons olive oil

-1 teaspoon dried thyme, crushed

-1/2 teaspoon paprika

-1/2 teaspoon garlic salt

-1/8 teaspoon freshly ground pepper

-1 sweet onion sliced

-1/4 cup light sour cream

-1 tablespoon snipped fresh chives

Directions: Drain rehydrated potato slices and pat dry with paper towel. In small bowl, combine oil, thyme, paprika, garlic salt and pepper. Set aside.
 
Create vegetable “tent” by folding a 36” x 18” sheet of heavy foil in half to make an 18” square. Place potatoes and onions in center of foil and drizzle with oil and seasoning mixture. Fold together two sides of foil, create tenting tent. Fold and seal ends, and puncture small hole in top of tent to allow steam to escape. Place packet on grill rack, directly over medium heat, and cook uncovered for 20 to 30 minutes or until potatoes are tender. Serve with sour cream and chives. Serves 2.

Specifications

Pail:

Net Weight

4 lb. (1.8 kg.)

Total Servings

68

Shelf Life

Up to 25 years

Note: Product specifications listed above may differ slightly from those on actual product labels due to occasional changes in raw ingredient suppliers. Please refer to printed product labels for final specifications. Product stays fresh up to 25 years when unopened. Best when stored in a cool and dry place at temperatures between 55° F and 70° F. Actual shelf life may vary based on individual storage conditions.

For California Residents Only: WARNING