Same with dried hash-browns. I use them in normal course of business. Fresh taters take a long time to peel, have to be shredded, must be pressed free of liquid, and protected from turning brown.
Dehydrated hash browns need a few minutes of hot water, squeezed dry, and cook.
When you are making breakfast for 600 for the first sitting... dehydrated hash browns win on flavor and ease of prep.
/johnny
Any particular brand and where can I get them?
One of the very first prep foods I bought was #10 cans of powdered eggs. Great minds and all that...
Thank you for that. I have been looking at the dehydrated hash browns, but wasn’t sure.
We always bake extra potatoes when making them, anyway. Store in the fridge and peel and grate and they make fine hash browns w/no waiting for liquid to seep out and no problem with oxidation. They stay good for several days.
DH worked in a country club restaurant while in school and they always recycled leftover baked potatoes this way.