Dehydrating Irish Potatoes

Yesterday, I learned how to dehydrate potatoes and prepare hash browns for freezing.  All those potatoes in a pint and a half!

What kept the potatoes from turning brown? And what was time needed to dry/dehydrate them?

sanderson wrote:Yesterday, I learned how to dehydrate potatoes and prepare hash browns for freezing.  All those potatoes in a pint and a half!

Can you post the process?  And what variety Irish Potatoes?  A few days ago I was looking at varieties of Irish Potatoes.

Dehydrated Potato Slices
1.  Peel and slice* into 1/4" slices.  [I peeled the potatoes and put them into the lemon water.  I would reach in for a whole potato to slice and put the slices back into the lemon water to prevent browning.]  
2.  Soak slices in water with a squirt of Realemon or a teaspoon of citric acid for a few minutes to prevent browning.
3.  Boiling water for 6 minutes. [It may or may not make it back up to boiling during the 6 minutes.  It doesn't matter.]
4.  Drain well.
5.  Spread on dehydrator racks.  Dry at 135*F until hard and dry**.

*I tried slicing through the blade on the food processor and they were thinner than 1/4".  The second batch I hand sliced.  The skinny slices are in the pint and half pint on the left and the 1/4" are in the quart on the right.

**It's hard to say how long it took for the drying.  6-7 hours total??  I would dry for a couple of hours and turn it off to watch a movie or get through the 3 hours of peak electric usage.  Turn it on for a couple hours before bed.  Turn it off and go to bed.   Turn it back on in the morning for a couple of hours. You will know when they are dried.  You won't be able to break them in half and you would break a tooth trying to eat the thinnest slice.



Frozen Hash Browns

1.  Peel and shred.
2.  Soak in lemon or citric acid water for a few minutes.
3.  Drain well and spread out on a cookie sheet to pre-freeze.
4.  Bag* and freeze.

*I vacuumed sealed the pre-frozen hash browns.  I don't know if they should have had all the air sucked out but I do that for all of my frozen foods.

https://www.gettystewart.com/how-to-make-scalloped-potatoes-with-dehydrated-potatoes/

This is the recipe I used for the par-boiled slices left over.  There were just enough to make a 2-serving scalloped potatoes + plus some sharp cheddar cheese.  I modified it because the potatoes weren't dehydrated.  I cut way, way back on the fresh milk and water to just make it soupy.  Fresh minced onion and a small dab of wet mustard, etc.  It was the best microwaved cheesy scalloped potatoes I have ever made.

I am loving this!  Thanks sanderson, I have not had great luck with Yukon Gold for storing in the basement long-term.