After getting a great deal at the farmers market on potatoes, I decided to make hash browns. I already have 4 pounds frozen, and my freezers are pretty packed, so I dehydrated 7 pounds.
Since a lot of recipes calling for shredded potatoes call for 2 pounds of frozen hash browns, I’m storing dehydrated hash browns in 2 pound portions. This is what two pounds of shredded potatoes looks like before dehydrating:
This is what they look like afterwards:
Here’s what two pounds of dehydrated hash browns look like all packaged up:
I didn’t peel the potatoes, otherwise they would bit a bit brighter in color.
The process is easy. Just shred potatoes with the largest grate option on your food processor. Have a bowl of ice water, with a half of lemon squeezed all ready. (Put in the half lemon, not just the juice.) When your food processor bowl is full, add potatoes to cold water.
Bring a large pot of water to a boil, along with the other half of lemon. Once the water comes to a boil, add shredded potatoes. Put lid on pot. Wait 30 seconds, and then put hot potatoes back into cold lemon water. Change out the water if the water becomes hot.
Ring out potatoes, and place on dehydrating sheets. Dehydrate for about 7 hours, or until crisp. To rehydrate, pour boiling water over hashbrowns. Once rehydrated, dry and they are ready to use!