Homemade Dehydrated Hash Browns, BONUS: Baked vrs Raw Potatoes
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- Опубликовано: 6 окт 2024
- Have you ever wondered if it would be easy to make dehydrated hash browns at home? I can answer that for you, IT IS SO EASY!!! And they are almost exactly alike except you know exactly what is in your home made batch! Watch this quick video to find out what to do. I even show you 2 different ways to make them and compare them all at the end! Both turn out great, and taste delicious! 😋
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/ _countrysparkles_
Links you might like
Dehydrator solid trays- amzn.to/392wzqG
Dehydrator- amzn.to/2JMfxo1
Kitchenaid- amzn.to/3a1UR6j
Kitchenaid processor attachment- amzn.to/3qM3rvP
Bosch- www.boschmixer...
Bosch grating- attachment:www.boschmixer...
I am a Jill of a lot of trades. I have gained my skills through study, research and a hecka lot of failures before I get it right. Some failures are even in my videos! ha Follow my advice at your own risk!
Note, some of the above links may be affiliate links which means I may earn a small commission when they are used with absolutely NO extra cost to you. I appreciate all your support 🤗 
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Very well done, I have one important suggestion for you, I am a retired RN and professional baker and I have taught cooking classes to the public,
. Anyone who is cooking and/or baking must keep their hair off their shoulders especially when you are demonstrating as you want your videos to look as professional as possible and even if your hair is clean it still is a source of bacteria and nobody wants hair in their food. Have a blessed day. You did a really job of explaining and demonstrating.
I appreciate your thoughts. I keep my hair down in videos because it looks better on camera to film. I definitely put it up all other times to keep out of the way. In professional cooking shows on TV like the Rachel Ray show they keep their hair down often, I figure it works for them so I might as well apply the same techniques. 🙂
Great video! I love how you not only showed the process, but you compared the different processes all the way through AND you reconstituted them at the end!
Thanks! This one was a lot of work but I am so glad it is helpful!
"Rehydrated" you donot "reconstitute" potatoes..
You reconstitute things like powdered eggs and milk with a measured amount of water.. lol.. sry.. love the video but this drove me nuts.. 😜
Thank you for all your hard work. Your video is very helpful to me. I would never have thought to use baked potatoes to dehydrate . I'm so excited because I really dislike the blanching process. And this method is more hands off.
Yay, so glad it helped!!
Great video. Very useful. Thank you!
Very thorough & interesting video. TYFS. I may have to try this 🙂
Wanting to try dehydrated hash browns for the first time, your video is exactly what I needed and a bit more. Thank you for taking the time that will save me the time I don't have, very much appreciated! xoxoxo
So glad I could help!! Good luck!
I use baking paper cut to suit my trays for smaller thing like corn, beans etc, it might work with these potatoes as well 🙂
Lots of people like to do that, and if that is your thing, that is great! For me the trays are so easy to clean that it isn't worth the work of cutting parchment paper or adding trash to the dump. ☺️ Thanks for the idea though.
Ha! I thought I was the only one using my laundry room as overflow cooking space. Thank you for demonstrating with the baked potatoes, I wondered how it would work out.
During harvest season any flat surface is fair game 😂
Thank you for showing the side by side comparison of the end product. Bonus points for showing why you need to blanch. But Baking and cooling is Beautiful! Looks are so important in the enjoyment of a meal. Great Job. I am subscribing to your channel. One of the best dehydrating YT if have seen. Wrong you compared two ways to dehydrate and then compared both to Store bought dehydrated.
You come off as a home cook with high end kitchen tools in a upper middle class home. yet your class was every bit what I would expect from a school of food preservation. OUT STANDING JOB!
Thank you so much for this beautiful comment and complement!
This is a good trick for restaurants
That was a very nice presentation.
Thank you for this video you answered a lot of questions I had.
You are welcome! Thanks for the comment!
Just a fyi.........having baked potatoes for 55 yrs, I can guarantee you that you only need to poke them once with a paring knife before baking, one poke which is wider than a fork tine will prevent a exploded potatoe.........will save you alot of time......hth....excellent job, hadn't thought to shred after baked but putting them in the fridge would work.......thks
That is cool I did not know that, thanks!
Great video, recently tried some store bought, need to make some of these for storage. Thank you.
So much better than store bought!!
This is a great video. I have a dehydrator but have yet to use it but I'm makimg dehydrated potatoes! Thanks!
Yay, thank you!
Very thorough and informative.
Thanks!!
Nice thorough comparison step by step video. Good job!
Thanks!
I bake potatoes leave in fridge for three days. Shred then spread on cookie sheet freeze break into squares and package in gallon zip lock bags. Seems to be easier as I am lazy. If you want to dehydrate rather than take up freezer space, put frozen hash browns in dehydrator.
I like freezing hash browns the best what you doni pretty much what I do too except I put them straight into ziplocks because I am lazy too ☺️ I even made a video about it! Thanks for sharing! ruclips.net/video/hQF6EIkvWpQ/видео.html ruclips.net/video/hQF6EIkvWpQ/видео.html
Great video, thanks for sharing ❤
Glad you enjoyed it! Thanks for the comment!
Was gonna try it but after watching it better to be safe to slice it instead it did work great tried to dice it but not the best to dehydrate for me so I put it in the freezer with sealed bags but the slice was sealed in a jar and had no problem yet might try onion flakes Just have to find the videosif you already did😊😊
I have not done a video on onion flakes but those are easy just slice them up and dry them raw, no cooking or boiling needed! They are strong but such good flavor!
that is fantastic thank you
You are welcome!
I think I am liking the baked batch better! I am thinking I might run some through the Vitamix to make potato flakes? Save your rehydration water for soup!
That is great!
Very helpful
Yay, so glad!
I had to come back and subscribe. I've been par baking my potatoes for ages for freezing. I've only shredded them for hash browns so far and was wondering if they could be dehydrated. So far you're the only one I've see dehydrate shredded potatoes from par baked potatoes so thank you for confirming. I tried shredding in my food processor but they are more like tiny pieces and not shreds. After 1 potato I stopped and used my box grater. I would think I could dehydrate the tiny pieces and run them through a coffee grinder for mashed potatoes. Any thoughts on if this would work?
I definitely think blending them up while dry will get you yummy mashed potatoes when you rehydrate them! Thank you so much for the follow! This video took a lot of work but I love how so many people have been able to use it!
@@countrysparkles Thanks for going through all the work. I know how much work it is. After my food processor didn't shred I've hand shredded 20 large potatoes and have 7 more waiting in the fridge and I'm beat so it is much appreciated. I definitely thought putting them in the grinder AFTER they were dehydrated was a better idea. Your follow thru from beginning to end and how you rehydrate was also very helpful.
Thanks for sharing 👍🏾
Thank you for watching!
Another question. I either missed it or it wasn't addressed. How necessary are oxygen absorbers or vacuum sealing? I know everybody says you should but I never have. I haven't done alot of dehydrating but what I have dehydrated onions, garlic, jalapenos celery have been ok so far.
By using oxygen absorbers and vacuum sealing it just extends the dryness so they stay good longer. If I am using within the year I don't normally do it.
@@countrysparkles Thanks for the clarification.
Really enjoy your video. I wonder if I could bake a potato, then slice it then dehydrate it? I may have to experiment .
Yeah you can totally do that and I think it would be like a potato chip so I would add some kind of seasoning to it before, or would be delicious to use in a potato casserole! Yummy
Linda if you try this please comment again and let us know how it turned out. Potato chips would be great if this works or even sliced to use in scalloped potatoes.
Great video. I live in SE Idaho. Can you share where you bought the huckleberry gold? I would love to try them.
Ashland produce, they are between Ririe and Rigby, they also have a FB page. The potatoes won't be ready until fall, they are normally a great price too!
Fruit Fresh or lemon juice in the rinse water would help for the browning of raw potatoes.
It definitely would. ☺️
good video!
Thanks!!
How
I wonder if you could pressure cook the potatoes instead baking🤔
Maybe but you want the potatoes to be pretty solid for shredding and so they don't turn into mashed potatoes. Pressure cooking might make them too soft and you can't check them as easily as you can in the oven.
i was thinking steaming would work well you could slightly undercook them so they remain solid, and then shredding with a cheese grinder on largest holes before drying.
Would you put an oxygen absorber with the mylar bag for long term storage?
Yes for sure, anything I will be storing for more then a couple of months I add an oxygen absorber to.
@@countrysparkles Thank you.
how do you know how long to blanch the shreds for?
Just from cooking a lot of potatoes lol. 1 min is safe I feel like so they don't get all mushy but it is also long enough to keep them from browning. Because shreds are so thin it doesn't take long at all, less is better often with blanching to prevent mushy food. You can always cook it longer when going to eat it to make it softer but of it is too mushy you can't make it firm again.
I would not advise putting a plastic item on your stove even if the stove is turned off.
Raw potatoes need lemon juice to stop them from turning brown.
Yep if you don't want to blanch that will work too.
Does anyone know why we stab potatoes before we cook them?
Thanks for the comment it made me laugh remembering that I said that. It is to puncture the skin so that the moisture steam has a place to vent at and to prevent possible potato explosion mess.
Why bake first 🤷🏼♀️..just keep in water longer when blanching
No not bake then blanch them. Either bake OR blanch the potatoes, this is a comparison between the two when you dehydrate them.
Ahhhhh thank you ..silly me 😂
Thanks for the comment, glad to clarify.
Why are we “stabbing” the potatoes ??
It puts holes in the skin to release the steam created them being baked.
If you don't, a random one out of 200 or so will explode in the oven from steam pressure build up. You can take your chances. I've won that bet before ... and lost once or twice. The question is: do you think you'll spend more time poking holes or more time cleaning exploded 'Tater from the inside of your oven? Make your choice and roll the dice ...
@@countrysparkles
I guess you never stop learning. Thank you 👍😃
Ha love this response... Roll the dice...