Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 335 kcal | 95 kcal |
| Protein | 8.8 g | 2.5 g |
| Fat | 0.5 g | 0.2 g |
| saturated | 0.2 g | 0 g |
| Carbohydrate | 66.2 g | 18.8 g |
| sugars | 5.2 g | 1.5 g |
| Fibre | 10.1 g | 2.9 g |
| Sodium | 27 mg | 8 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 1/2 cup dehydrated shredded potatoes
- 4 dehydrated tomato slices, crumbled
- 1 tablespoon dehydrated mixed chopped green and red capsicums
Instructions
- Crumble the dried tomato slices between your fingers rather than cutting them. They shatter into flakes that disperse through the potato, where knife-cut pieces stay as lumps and rehydrate at their own pace.
- Toss the shredded potato, crumbled tomato and peppers together until the colour is even all through. The potato is the bulk here and everything else has to be distributed into it, not layered on top of it.
- Bag the mix in single portions instead of one large batch. Shredded potato takes up far more room rehydrated than dried, and a portioned bag saves you guessing at the bench with a hot pan going.
- When you cook it, cover the mix with hot water and leave it until the shreds bend easily and no longer taste of raw starch, then drain it hard. Water left behind steams the pan and gives you soft hash browns instead of crisp ones.
- Press the drained mix into a hot oiled pan and leave it completely alone until the underside lets go by itself. Moving it early is what turns a hash brown back into scattered shreds.
- Vacuum sealed with an oxygen absorber the dry mix keeps five years or more somewhere cool and dark; in a zip bag, give it a month. The seal is doing that work, not the drying.
- Look at the potato before each use: it should still be pale and rattle loose in the bag. Shreds that have gone amber, or stuck to one another, have picked up moisture and will not crisp.
