Awesome! Here's how to dehydrate shredded potatoes for hash browns and how to make your own instant mashed potatoes from scratch:
Peel potatoes (optional but recommended for smoother texture).
Shred with a cheese grater or food processor.
Soak shreds in cold water with a splash of vinegar or lemon juice to prevent browning.
Rinse thoroughly, then parboil:
Drop shredded potatoes into boiling water for 2–3 minutes.
Drain and immediately rinse with cold water.
Squeeze out moisture using a towel or cheesecloth.
Temp: 125–135°F (52–57°C)
Time: 6–12 hours depending on shred size and humidity
Dry until completely crisp and brittle
Stir or break apart halfway through to help even drying
Airtight jar, mylar bag, or vacuum seal
Store up to 12–18 months in a cool dark place
Soak in hot water for 10–15 minutes
Drain and fry like fresh hash browns