Hello and welcome!
We dehydrated a second batch of potatoes over the weekend. This time rather than slicing them we decided to do shredded potatoes – like would cook up into hashbrowns. After peeling them my husband boiled them until they were nearly done. He then used the food processor with the shredding blade to cut them up. It took about 6 hours at 125 degrees in the dehydrator to dry them.
We packaged the shredded dehydrated potatoes in two-ounce packages.
I had found instructions online that said when rehydrating vegetables, a rule of thumb was to use two parts water to one part vegetable so that’s where I started. I’m not sharing the link because I found out it was inaccurate.
I put the dehydrated potatoes in a metal bowl on the scale. It read 1.9 ounces.
I then reset the scale to zero and added twice as much boiling water as I had potatoes – 3.8 ounces. (I know the scale says 3.9 – .1 ounce over is acceptable.) Hot or boiling water speeds up the rehydration process. I stirred the potatoes and water together and found that once all of the water was absorbed some of the potatoes were still too dry. I again zeroed out the scale and added another 1.9 ounces of water.
I again stirred the mixture and once all of the water was absorbed I had perfectly rehydrated potatoes to make into hashbrowns.
I learned that in order to rehydrate these potatoes I need a 1:3 ratio of potatoes to water.
I put some butter in the cast iron skillet and cooked up these wonderful hashbrowns that tasted as fresh as if I had just dug the potatoes.
It was a breakfast for dinner night, so I cooked up a garden omelet to go with the hashbrowns and sausage. It’ not pretty but it was delicious.
I started, of course, with farm fresh eggs. Added some sautéed Swiss chard, a diced banana pepper, a diced jalapeno pepper and a diced tomato. I then topped it with American cheese which did not come from our farm but was the perfect finishing touch.
Thanks for visiting.