Making dehydrated hash brown potatoes is an easy way to preserve fresh potatoes for long term storage. Properly stored dehydrated potatoes can last years. This is a perfect way to stock your pantry.
Wash and peel potatoes, then cook in boiling water or a pressure cooker until just fork-tender. Avoid overcooking; potatoes should remain firm enough to hold their shape without falling apart.
Immediately rinse cooked potatoes under cold water, then soak in cold water for about 15 minutes. Arrange in a single layer, cover, and refrigerate until completely cold before shredding.
Grate the thoroughly chilled potatoes using a box grater. Spread shredded potatoes evenly over dehydrator trays, filling as many trays as needed. Dehydrate at 125°F for 6–8 hours until completely hard.
Remove the fully dehydrated potatoes and allow them to cool completely before storing. Once cooled, transfer the dried shredded potatoes into airtight containers and seal securely for storage until ready to use.