Drying Hash Browns

Here are the easy directions for making homemade dehydrated hash brown potatoes.

1. Peel the potatoes and put them in a large pot of cold water. 2. Grate them using a grater, the grater attachment on a food processor, salad shooter or other appliance you use for grating.
3. Using a colander or large strainer, rinse the grated potatoes well until the water runs clear and no starch remains.
4. Immerse grated potatoes into boiling water for 3-4 minutes.
5. Immediately drain water from potatoes and put potatoes in a pan and cover with cold water.
6. Add 1 c. lemon juice; stir the lemon juice into the potatoes and water.
7. Let potatoes sit in lemon water for 45 minutes. The lemon juice with not affect the taste of the potatoes.
8. Drain off the potatoes.
9. Spread grated potatoes on dehydrator sheets. Dry several hours or until crispy.
10. Store potatoes in sealed containers. For long term storage, seal with oxygen absorbers in Mylar bags or #10 dry pack cans.
11. To rehydrate: Use 2 c. dried hash browns; cover with boiling water and let set 15-20 minutes. (Optional: add dried onion flakes in with your potatoes to rehydrate and make “taters and onion” hash browns.
12. Cook for hash browns, add to soups or casseroles of your choice.