Greetings! Today I am going to show you how to make hash brown potatoes the easy way, with dehydrated potatoes. These are from Honeyville grains. I have recently purchased some long term food storage items to keep and I am trying to learn how to use them so what better than to take you along for the ride. These potato shreds are relatively inexpensive, you could even dehydrate your own by using frozen hash browns. In any case, these potatoes are around 50.00 for a case of six number ten cans of these shreds. They will keep unopened for upwards of ten years and six months after the can has been opened. They are canned with oxygen absorbers within to maintain freshness. Here is what you will need to make these hash browns: 2 cups of dehydrated potato shreds Hot water to cover 1/2 Cup dehydrated onions Hot water to cover 2 tablespoons vegetable oil for frying salt and pepper to taste Place potato shreds in a bowl and cover with hot water. I use water that has been run through the coffee maker. In a separate bowl, do the same with the onions. You will need to wait at least 15 minutes for re-hydration to occur. Drain the potatoes but do not rinse. You may or may not need to drain the onions, this will be up to you depending on how much water may be left in the bowl. I did not drain mine. Heat oil in a heavy skillet and then add the potatoes and the onions. Cook as you would fresh hash browns. Make them as crispy as you would like and season to taste. One warning, I over salted ...
Tuesday, September 4, 2012
Prepper's Pantry: Hash Brown Potatoes Featuring Honeyville Potato Shreds
Prepper's Pantry: Hash Brown Potatoes Featuring Honeyville Potato Shreds Video Clips. Duration : 9.02 Mins.
Greetings! Today I am going to show you how to make hash brown potatoes the easy way, with dehydrated potatoes. These are from Honeyville grains. I have recently purchased some long term food storage items to keep and I am trying to learn how to use them so what better than to take you along for the ride. These potato shreds are relatively inexpensive, you could even dehydrate your own by using frozen hash browns. In any case, these potatoes are around 50.00 for a case of six number ten cans of these shreds. They will keep unopened for upwards of ten years and six months after the can has been opened. They are canned with oxygen absorbers within to maintain freshness. Here is what you will need to make these hash browns: 2 cups of dehydrated potato shreds Hot water to cover 1/2 Cup dehydrated onions Hot water to cover 2 tablespoons vegetable oil for frying salt and pepper to taste Place potato shreds in a bowl and cover with hot water. I use water that has been run through the coffee maker. In a separate bowl, do the same with the onions. You will need to wait at least 15 minutes for re-hydration to occur. Drain the potatoes but do not rinse. You may or may not need to drain the onions, this will be up to you depending on how much water may be left in the bowl. I did not drain mine. Heat oil in a heavy skillet and then add the potatoes and the onions. Cook as you would fresh hash browns. Make them as crispy as you would like and season to taste. One warning, I over salted ...
Greetings! Today I am going to show you how to make hash brown potatoes the easy way, with dehydrated potatoes. These are from Honeyville grains. I have recently purchased some long term food storage items to keep and I am trying to learn how to use them so what better than to take you along for the ride. These potato shreds are relatively inexpensive, you could even dehydrate your own by using frozen hash browns. In any case, these potatoes are around 50.00 for a case of six number ten cans of these shreds. They will keep unopened for upwards of ten years and six months after the can has been opened. They are canned with oxygen absorbers within to maintain freshness. Here is what you will need to make these hash browns: 2 cups of dehydrated potato shreds Hot water to cover 1/2 Cup dehydrated onions Hot water to cover 2 tablespoons vegetable oil for frying salt and pepper to taste Place potato shreds in a bowl and cover with hot water. I use water that has been run through the coffee maker. In a separate bowl, do the same with the onions. You will need to wait at least 15 minutes for re-hydration to occur. Drain the potatoes but do not rinse. You may or may not need to drain the onions, this will be up to you depending on how much water may be left in the bowl. I did not drain mine. Heat oil in a heavy skillet and then add the potatoes and the onions. Cook as you would fresh hash browns. Make them as crispy as you would like and season to taste. One warning, I over salted ...
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