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Home » Dehydrated Vegetables » How To Make Dehydrated Hash Brown Potatoes

How To Make Dehydrated Hash Brown Potatoes

Published: Oct 12, 2020 · Modified: Mar 13, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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

3 Jars of Dehydrated Potato Hash Browns in vacuum sealed mason jars
Dehydrated Hash Brown Potatoes

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.

digital food dehydrator
dehydrator

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

What kind of potatoes can be dehydrated?

I used large russet potatoes but you can use any of your favorite large potatoes.

How long to dehydrate shredded hash brown style potatoes?

It takes about 6 to 8 hours at 125 F. degrees to dehydrate hash brown potatoes. Times will vary depending on the type of potato used, the dehydrator used and even the temperature of the area in your home where your dehydrator is.

What are dehydrated potatoes used for?

Dehydrated potato slices can be used to make scalloped potatoes, potato salad, potatoes casseroles or any other recipe that calls for fresh potatoes. Dehydrated shredded potatoes can be used to make hash browns.

How long are dehydrated potatoes good for?

The shelf life of dehydrated potatoes will depend on how well they are stored. Vacuum sealed jars or bags of dehydrated potatoes will have the longest shelf life. Vacuum sealing can extend the shelf life of dehydrated potatoes to 10 or more years. While storing the dehydrated potatoes in a zipper topped bag will have the shortest shelf life of just a few months.3 Jars of Dehydrated Potato Hash Browns in vacuum sealed mason jars

How do you rehydrate dehydrated potatoes?

Rehydrating dehydrated potatoes is as easy as soaking the dried pieces of potato in a bowl of water. If adding dried cubed or sliced potatoes to a soup or stew you can skip the soaking and add them directly to a pot of soup or stew 30 minutes before the recipe is done.

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.
10 large cooked potatoes in a baking pan
cooked and chilled potatoes
  • Shred: Shred the cold potatoes using a grater or food processor.
shredded potatoes on a cookie sheet
Shredded Potatoes
  • 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.
a round dehydrator tray filled with shredded potatoes
Filling a dehydrator tray
  • 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.
Dried shredded potatoes on a dehydrator tray
dehydrated potatoes
  • Cooling: Cool the hot dried potatoes completely before storing.
dried hash brown potatoes in a bowl as they cool
dried shredded potatoes

More Dehydrating Recipes

  • How To Dehydrate Carrots
  • How to Make Spinach Powder
  • How to Dehydrate Mint
  • Dehydrated Peaches

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 in mason jars

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.
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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  

  • 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
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

More Dehydrated Vegetable Recipes

  • How to Dehydrate Spinach
  • How to Dehydrate Frozen Corn
  • How To Dehydrate Onions (with a dehydrator)
  • How To Dehydrate Grape Tomatoes
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Christie

    January 03, 2023 at 7:58 pm

    I would think it would be easier and quicker to shred the potatoes prior to cooking so that you can blanche the shreds for a couple of minutes per batch and then put them right onto the dehydrator trays. Thoughts?

    Reply
    • Arlene Mobley

      January 06, 2023 at 9:38 am

      Hi Christine let me know if you try it. I think you will find the small pieces turn to mush and you won't be able to spread them out on the try. Good luck!

      Reply
  2. Susan

    October 31, 2022 at 10:54 pm

    Thanks for the tips. I was wondering if we need to can the potatoes after dehydrating them. You mentioned vacuum sealing then in jars. Is that the same as pressure cooking them? Thanks again

    Reply
    • Arlene Mobley

      November 13, 2022 at 10:25 pm

      Hi Susan
      Vacuum sealing is not the same as canning.

      Reply
  3. Reinfinity

    October 15, 2022 at 10:41 am

    If you don't have a dehydrator, can you do this in the oven? If so what temp and for how long?

    Reply
    • Arlene Mobley

      October 21, 2022 at 10:11 am

      I don't know what temperature since I have never done this in the oven although I am sure it would work. I would set the oven on the lowest temp it will go and keep my eye on it.

      Reply
  4. Liz

    October 04, 2022 at 12:34 pm

    Never knew this was a thing. I've been getting into gardening and food storage the past few years. We have over 100 lbs of potatoes this year and I was in over my head trying to figure out how to store them, but then this randomly popped up on my Pinterest feed after I had searched for a bunch of potato recipes. Pretty stoked to start the process on some of them tonight! Thanks for sharing! If you've got any other potato tips, I'm all ears.... or I guess "eyes". xD! lol

    Reply
    • Arlene Mobley

      October 08, 2022 at 4:09 pm

      So glad I could help Liz. I wish I could have a garden that big!

      Reply
  5. Leesa

    July 28, 2022 at 9:32 pm

    Could you shred the potatoes and then briefly cook them?

    Reply
    • Arlene Mobley

      August 08, 2022 at 2:42 pm

      Leesa

      I don't think this would work because the potato pieces would turn to mush when you cooked them.

      Reply
      • Lisa Sharpe

        August 29, 2022 at 1:38 pm

        Did you mean that they should be hard s a rock and not soft in the middle? If you were going to add citric acid to preserve the color, at what stage should you do that?

      • Arlene Mobley

        August 29, 2022 at 5:35 pm

        Lisa the pieces should be hard and not soft in the middle. I would not add any citric acid to preserve the color.

  6. Samantha

    September 17, 2021 at 4:26 pm

    How do you rehydrate to use for making hashbrowns?

    Reply
    • Arlene Mobley

      September 20, 2021 at 9:55 am

      Just soak them in cold water for until they get soft, drain well and cook as needed.

      Reply
  7. Marilyn

    October 19, 2020 at 8:00 pm

    5 stars
    ********************************************************
    Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
    ********************************************************

    Reply
    • Lisa Sharpe

      July 11, 2022 at 2:48 pm

      Do you need to add any Fruit Fresh to maintain tge color in storage?

      Reply
      • Arlene Mobley

        July 13, 2022 at 12:55 am

        Hi Lisa

        I did not pretreat the potatoes. I used russet potatoes and soaked them in cold water as I peeled them. Then they were cooked until fork tender. Because the potatoes are cooked it keeps them from browning.

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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