Take your potatoes and scrub them well. Remove any dark spots and shred them, either manually, or with a shred blade of a food processor.
Immediately after shredding, place them in a large bowl filled with cold water and the citric acid. Allow them to soak while you bring a large pot of water to a boil.
Once the water is boiled, transfer the potatoes to the boiling water with a slotted spoon. Allow them to cook for 4-6 minutes, until they are translucent and fork tender.
Once cooked to the desired doneness, dump the contents of the pot into a fine mesh sieve and run cold water over the hash browns until they are cold enough to be handelled.
Place the fine mesh sieve over a bowl and squeeze out any excess water. Allow them to dry as much as possible.
Once they aren't soaking wet, transfer the potatoes to a dehydrator. You will need about 7 sq ft of dehydrator space - my 5 tray Excalibur fit them perfectly.
Set the dehydrator to 125 degrees F (52 degrees C) and set a timer for 6 hours. Check them, and see if they are completely dry. They may need up to 8 or 10 hours, depending on your climate and how much water you removed in the drying process.
Place the finished hash browns into a food storage container of your choice. I used mason jars. This recipe yielded 40oz of dehydrated potatoes - about 4 250ml mason jars full. This is about 66 servings compared to the 0.589 oz serving size of pre packaged goods, but realistically I'd say it's closer to about 20 servings.