If, after dehydrating your potatoes, you still have more you need to use up, make hash browns! Grate the potatoes with a cheese grater, spread them out on a cookie sheet or plastic cutting board, freeze until solid, then transfer the potatoes to a freezer bag. (The potatoes stuck somthin’ fierce to my nonstick cookie sheet, so next time I’ll probably line it with parchment paper.)
When you’re ready to make hash browns, melt butter in a hot skillet, break up the potatoes in the bag first, then pour them in the skillet. Season with salt, pepper, garlic, cayenne, etc. Do not stir the potatoes; just smash them down with a metal spatula and patiently wait for them to brown. Then flip and brown the other side. And voila! Ore-Ida, Oklavore style.
Note: If you don’t want to freeze them—if you want hash browns right now, dang it!—just blot the grated potatoes with tea towels or give them a ride in a salad spinner. Otherwise, they’ll be too wet for pan frying.
Do you any other ideas for preserving potatoes? Have you had luck freezing potato soup? Once I froze shepherd’s pie, which—once thawed—rendered it a disgusting, inedible mess. So, I’m hesitant to freeze cooked potatoes. Also, do you put ketchup on your hash browns? I’ll pass on the ketchup, but I love to place a slightly runny fried egg atop my crispy hash browns. I know what I’m having for breakfast tomorrow!
At Thanksgiving I learned a trick from Matt’s mom. For the post-Thanksgiving breakfast she mixed flour and a beaten egg with the mashed potatoes and formed and pan-fried potato patties. They were really tasty! I bet you could do the same thing with the sweet potato casserole.