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. Perfect way to stock your pantry!
Wash and peel the potatoes thoroughly to remove dirt and skin. Place them in a pot of boiling water or a pressure cooker and cook until just fork tender. Avoid overcooking so they remain firm and hold their shape.
Immediately rinse the hot potatoes under cold water, then place them in a bowl of cold water for about 15 minutes. This stops the cooking process and helps cool the internal temperature to prevent them from becoming too soft.
Arrange the cooled potatoes in a single layer in a pan, cover, and refrigerate until completely chilled. Once fully cold, use a box grater to shred the potatoes, creating even pieces that will dry properly in the dehydrator.
Spread the shredded potatoes evenly on dehydrator trays in a single layer. Dehydrate at 125°F for 6 to 8 hours until fully dry and hard, then cool completely before storing in airtight containers.