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.