This month’s giveaway features a HUGE 6 pound bag of Emergency Essentials dehydrated hash browns. They can be used to make all sorts of dishes whenever you would use potatoes. I featured potato soup here (and that’s where you can enter to win this wonderful prize), but I thought you might want to see how they are when you make traditional hash browns. Here’s my photo step-by-step.
I started by bringing 2 cups of salted water to a boil. Then I added 1/2 cup of dehydrated Provident Pantry Hash Browns.
I simmered the potatoes for about 7 minutes, and they plumped up quite nicely.
See? They expanded and measured just shy of 1 cup of rehydrated hash browns.
I preheated my non-stick pan over medium high heat, added some oil, and placed the drained rehydrated hash browns in the pan.
Originally, I thought I’d split the hash browns with my youngest son, so I split the hash browns into two roughly equal portions and added a touch of salt and pepper.
I flipped them so they could brown just a touch on the underside (although they were cooked and hot throughout the hash brown).
I removed them from my pan and placed them on paper towels for a couple of minutes to drain some of the excess oil. I’m sure they would have tasted just fine, but any fat I can remove is a plus for my cholesterol! Then I plated and served them. Of course, my son ate them all, and he declared them good!
These were super simple to make and were quite tasty. I’d definitely make them again and I’m sure my family will be thrilled when I do. I generally don’t make hash browns, because they turn out so much better when I’ve cooked the potatoes beforehand, and I just don’t want to take the time to do so most days. I had hash browns on the table within 15 minutes, which is a huge time savings. The fact that they tasted so good makes me never want to make them from scratch again!