Dry in slices or make hashbrowns + a bonus idea!

Welcome back to the Food Saver Series! Today I am saving potatoes…or as it is in our house, one of the 5 food groups…the others which are coffee, chocolate, pasta and meat!

– just kidding, I could go without meat – but don’t try to take my chocolate or coffee! –

Dried Potatoe Slices

Anyway, back to the task at hand. To dry potatoes in slices you will want to wash them, then decided if you want them with or without skins. If you want the skins left on proceed to the next step, if you don’t want them, you will need to peel them, then cut them into uniform slices, I opt for about 1/8-1/4. To make this job a little easier I use a mandolin.

Just remember, when using one – Be careful! – and pay attention to what you are doing. A few years back I was slicing a carrot with one and wasn’t paying full attention to what I was doing and sliced off a bit of skin on my pinkie – I have a nice ellipse of scar tissue to remind me of my stupidity.

After the slices have been cut, I place them into a cold water until all are done. This will keep them from browning. Once all are cut you will want to blanche them for 5 minutes and then plunge them in ice water bath. Spread them onto drying sheets and dry for 8-10 hours.

Dried Grated Potatoes

To dry potatoes to make hashbrowns you will want to wash them, then decided if you want them with or without skins. If you want the skins left on proceed to the next step, if you don’t want them, you will need to peel them. After that it is time to shred them with a grater. My mandolin also has this plate so I use it, but if needed you could use a box grater. again, once they are grated, I put them in cold water to keep them from turning brown. Then just like the slices you will want to blanche them for 2 minutes. A metal strainer helps a ton, or you will be chasing them all over the pot trying to get them out.

Once done plunge them in ice water bath, then let them drain. Spread them onto drying sheets and dry for 2-4 hours. Check on them every now and then and break up any clumps to ensure everything is drying.

**Bonus** You can also make frozen hashbrowns this way. After they are blanched, you will want to pat them dry with a paper towel then spread them on a baking sheet covered with wax paper. Once they are frozen, break them up and place them in freezer bags.

I hope you have a great day.

-Dawn