Dehydrated Hash Browns

Throwing food away is not an option.  Also, since I had been getting such a good deal on the price of a 50 pound bag of potatoes, this is a way to preserve them.

Dehydrated Hash Browns

♦ Since my dehydrator has 5 trays, I boil 5 baking sized potatoes until they are tender when punctured with a fork.

♦ Remove from water and allow to cool to room temperature

♦  Refrigerate overnight

♦  Grate potatoes using the large grate of a hand grater.  (The food processor seems to mush them up)

♦  Spray dehydrator trays with non-stick spray

♦  Spread one potato evenly over each tray

♦  Dehydrate for approximately 4 hours or until the potatoes are brittle

♦  Store in an airtight container or bag.

♦  To re-hydrate, soak overnight in the refrigerator in cold water.  Remember to use an excess of water because the potatoes will soak it up.

♦  Drain then pat dry on paper toweling

♦  Cook as you normally would hash browns.

♦  My method is to add a little butter to the bottom of a cast iron skillet.  Cook until desired doneness.

Note:  Two trays (two potatoes) will normally fit into a sandwich zip bag.  This is nice for portion control.

Here is a picture of the potatoes.  Sorry it’s not a good one, but it will show the potatoes do not turn dark brown or black.

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