• 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.

Rehydrating

• In order to rehydrate, allow the potatoes to sit in water for about 15 minutes. Drain the water and cook them as you would in any dish requiring fresh shredded potatoes.