How To Make Dehydrated Hash Brown Potatoes

How to make Dehydrated Hash Brown Potatoes so you can store 8 pounds of potatoes in three jars.

Dehydrating is an easy preserving method that will extend the shelf life of fresh potatoes for years.

You can store 8 pounds of fresh potatoes in 3 jars!

How can that be? Dehydrated food shrinks 50% or more as it dries allowing you to store a huge amount in just 3 quart jars.

I recently made dehydrated diced onions. I dried about 8 pounds of diced onions and it fit in one quart size jar. Amazing, isn't it?

If you need a long term food storage option for fresh potatoes dried hash brown potatoes is the way to go.

Dehydrated shredded potatoes are perfect for making hash browns, breakfast recipes and potato casseroles.

If you go camping dehydrated hash browns are a perfect camping food.

3 ways to preserve fresh potatoes

• You can shred slightly cooked potatoes to make dehydrated hash brown potatoes.
• Or cut and blanch thinly sliced raw potatoes and dry to make dehydrated scalloped potatoes.
• Or cut cooked or blanched potato cubes and dehydrate to add to soups or stews.
• Guess what? You can even dehydrate frozen store bought cubed or shredded potatoes if you want.

Once the dehydrated potatoes are rehydrated they can be cooked exactly like fresh potatoes.

Equipment Needed

• vegetable peeler or sharp knife: to peel the potatoes
• large bowl or pot: to rinse and soak the peeled potatoes to prevent browning
• large cookie sheet: I shredded the potatoes on a large cookie sheet. It made picking up and loading the trays very easy without crushing the potato pieces.
• box grater: a box grater shreds the potatoes perfectly. You could use a food processor instead.
• Food dehydrator: I use the Presto 06301 Dehydro Digital Electric Food Dehydrator with thermostat and timer.
• Nonstick mesh tray liners: mesh liners are necessary to keep the shredded potato pieces from falling through the dehydrator tray as they shrink.
• Work Surface: I used a large cookie sheet but you can use a wooden cutting board or plastic cutting mats.
• Storage containers: You will need an airtight container to properly store the dehydrated potatoes. Wide mouth mason jars are easier to fill but you can use regular mouth quart jars if you don't have them.
• Wide mouth funnel: Filling wide mouth or regular mouth quart jars are easy when you use a wide mouth funnel.
• Vacuum sealing system: optional but well worth it when dehydrating food for long time storage.

FAQ

Recipe Prep

1. Peel the potatoes and place them in a large container and fill with cold water. Keep the peeled potatoes covered with cold water. As you peel each potato put it in the container of water to keep them from browning.
2. Pressure cook or boil the peeled potatoes in a large pot until just fork tender.

Cooking the Potatoes

For more info on cooking potatoes in the Instant Pot check out my Instant Pot Red Potatoes post. Otherwise, follow the directions below.

I pre-cooked the potatoes using my electric pressure cooker before dehydrating the shredded hash brown potatoes. When dehydrating cooked potatoes you do not need to blanch the potatoes before drying.

• To pressure cook the potatoes place a steam basket or silicone sling inside the pressure cooker insert pot.
• Stack the peeled potatoes in the basket or sling. Pour 1 cup of water into the pot.
• Twist the lid on and set the valve to sealing.
• Pressure cook the potatoes for 8 minutes for large potatoes and 6 minutes for medium potatoes on the steam setting. Allow the pressure to naturally release about 10 minutes.
• Once done open and remove the cooked potatoes. Carefully lift the silicone sling or steamer rack up and plunge the potatoes into a bowl of ice cold water to stop the cooking.
• Cool the potatoes in the water for about 8 minutes. Transfer the potatoes to an aluminum pan or large roasting pan in a single layer, cover and refrigerate until completely cold. I waited until the next day to shred the potatoes.

Dehydrated Sliced or Cubed Potatoes

If dehydrating sliced potatoes for scalloped potatoes or cubed potatoes you will need to blanch the raw potatoes before they can be dried.

Blanching or cooking is necessary to inhibit the natural enzymes that are in all fresh vegetables before dehydrating and to prevent the potatoes from browning during the drying process.

Blanching also helps protect the vitamins and minerals in vegetables when preserving them by this drying method.

Todays post will cover dehydrating shredded cooked potatoes. I will do another post at another time for sliced scalloped potatoes.

Dehydrating Tips

• Cooking the potatoes before dehydrating means no blanching is required for shredded potatoes.
• Do not over cook the potatoes. They will be too soft to shred. Under cooked potatoes are better than over cooked.
• Chill the cooked potatoes completely before shredding or the cooked potato may fall apart when shredding.
• Vacuum sealing the dried potatoes can extend the shelf life many years.
• Make sure the shredded potato pieces are completely dry by squeezing the center or breading a few in half. If the pieces are not hard as a rock and soft in the center they are not dried completely.

Steps to Dehydrate Shredded Potatoes

• Prep the potatoes: Peel and rinse the whole potatoes.
• Cook: Cook the potatoes in a pot of boiling water or in a pressure cooker. Do not over cook the potatoes. You want them cooked but still firm enough to hold their shape and not fall apart. Do not over cook!
• Cool: Immediately rinse the hot potatoes under cold water. Place the warm potatoes in a bowl of cold water for about 15 minutes to bring down the internal temperature and stop the cooking.
• Drain: Drain the potatoes in a colander.
• Chill: Place the potatoes in a single layer in a pan. Cover and refrigerate until completely chilled. The potatoes must be completely cold before shredding.

• Shred: Shred the cold potatoes using a grater or food processor.

• Filling the trays: Spread the shredded potato pieces over a dehydrator tray until the tray is full. Fill the dehydrator trays until you run out of shredded potatoes or you have reached the number of trays your dehydrator will hold.

• Dehydrating: Dehydrate the shredded potatoes at 125 F. degrees for 6 to 8 hours. The amount of time it takes to dehydrate shredded hash brown potatoes will vary.

• Cooling: Cool the hot dried potatoes completely before storing.

More Dehydrating Recipes

Related Posts

• Instant Pot Salt Potatoes
• Crock Pot Garlic Mashed Potatoes
• Food Dehydrator Recipes
• Crock Pot Cheesy Hash Brown Potatoes
• Garlic rosemary Smashed Potatoes

Print the recipe

Dehydrated Hash Brown Potatoes

Arlene Mobley - Flour On My Face

Making dehydrated hash brown potatoes is an easy way to preserve fresh potatoes for long term storage. Properly stored dehydrated potatoes can last many years. This is a perfect way to stock your pantry with fresh potatoes.

5 from 6 votes

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Prep Time 1 d

Cook Time 8 hrs

Total Time 1 d 8 hrs

Course DIY, Snack

Cuisine American

Share by Text

Servings 32 Servings

Calories 53 kcal

Equipment

• 1 Presto Food Dehydrator
• 3 Quart Mason Jar

Ingredients  

1x2x3x

• ▢ 10 large russet potatoes
• ▢ 1 water

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Instructions 

• Wash and peel the potatoes.
• Cook the potatoes until just fork tender. Cook the potatoes in a pot of boiling water or in a pressure cooker. Do not over cook the potatoes. You want them cooked but still firm enough to hold their shape and not fall apart. Do not over cook!
• Immediately rinse the hot potatoes under cold water. Place the warm potatoes in a bowl of cold water for about 15 minutes to bring down the internal temperature and stop the cooking.
• Place the potatoes in a single layer in a pan. Cover and refrigerate until completely chilled. The potatoes must be completely cold before shredding.
• Use a box grater to grate the potatoes.
• Fill the dehydrator trays. Spread the shredded potato pieces over a dehydrator tray until the tray is full. Fill the dehydrator trays until you run out of shredded potatoes or you have reached the number of trays your dehydrator will hold. 
• Dehydrate the shredded potatoes at 125 F. degrees for 6 to 8 hours or until they are completely hard.
• Cool the hot dried potatoes completely before storing in air tight containers.
• Store in air tight containers.

Video

Recipe Expert Tips

IMPORTANT NOTES

• Preserving vegetables, like potatoes by drying them is a great way to enjoy fresh vegetables that have been dried. Dried vegetables last much longer than fresh. Once rehydrated the dried potatoes taste just as good as fresh potatoes.
• Cooking the potatoes before dehydrating means no blanching is required for shredded potatoes.
• Do not over cook the potatoes. They will be too soft to shred. Under cooked potatoes are better than over cooked.
• Chill the cooked potatoes completely before shredding or the cooked potato may fall apart when shredding.
• Vacuum sealing the dried potatoes can extend the shelf life many years.
• Make sure the shredded potato pieces are completely dry by squeezing the center or breading a few in half. If the pieces are not hard as a rock and soft in the center they are not dried completely.

Nutrition

Serving: 1Serving | Calories: 53kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 278mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 1mg

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