Posted: 8/11/2012 3:46:19 AM EDT
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I was fortunate to have a decent potato harvest in mind of the drought and was wondering if anyone had tried scalloping and dehydrating their own potatoes for storage.
I ran across an article through google that makes the whole process seem pretty simple. Just slice thin, put in oven at low temperature until slightly translucent, then loosely pack in glass jar. Anyone tried something similar that would like to post their results? |
Well as elginrunner said.....ours looked great but using them as hashbrowns didn't turn out so well. Since that fail I have realized we should have blanched ours also....but haven't yet tried a re-do and still stare at our big gallon bucket full of 10lbs of dehydrated potatoes that I hate to throw out.....So I will be interested in anyones experience that includes the end result of some nicely browned hashbrowns! 
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I made several quart jars worth. Shredded them, soaked in that fruit fresh/citric acid mix. Dehydrated them using a dehydrator. They turned golden brown like they had been cooked already. The shredding part made them look like dried out hash browns. As a test I dumped some in a bowl of water to rehydrate. They turned white again and looked like fresh cut potatoes. Fried up and tasted just fine. |
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Quoted:
Soak the tater slices in lemon water before you dehydrate............. What Reeldoc said. The first batch of hashbrowns i did (I didn't use enough lemon juice) turned gray and nasty. Second batch I used considerably more lemon juice and like someone else said, some of them turned kind of brown but a lot better. Then I sliced some and soaked them. They turned out really well. Haven't rehydrated and cooked any yet. MIKE |
| Mike and reeldoc- my dehydrated hashbrowns look great....dehydrated....I grated them, soaked in water with lemon juice, rinsed and then dehydrated per what I found online. But when I go to rehydrate, I soak in hot water and then when I cook they just wont brown....and dont have that cooked potato hashbrown taste. I am guessing that the blanching is needed and also wonder if the process I used removed too much of the starch. So Mike I would be interested in hearing how yours work when you rehydrate and cook. |