Add the appropriate amount of hashbrowns to your trays. If unsure, you can use a kitchen scale. A small freeze dryer tray will hold about 1.5 lbs per tray, a medium will hold about 1.75 lbs and a large will hold about 2.5 lbs per tray.
Add filled trays to freeze dryer and press start
Once your machine says it's complete, check for any cold spots within the trays with your preferred method. I like to use a temperature gun. This illuminates the guess work from testing with my hands or just looking at the food.
Place the hashbrowns in your choice of container. I use large half gallon jars and vacuum seal and then invert to watch them and check for moisture over the next few days.
Once I'm sure the potatoes are completely dry I pack them for long-term storage.
Taking the serving size of your choice, add to a mesh strainer and run under cold water, the excess will drain off. Place your now reconstituted hashbrowns onto a clean towel or into a bowl, fold the towel over or gather with your hands and squeeze excess water to form your hashbrown.
Heat about 4 tablespoons of your choice of oil in a pan. I like to use avocado oil as it has a high smoking point. Heat over medium high to medium heat, add your pressed hashbrowns carefully. Season to taste.
Cook for about 2-3 minutes per side, place a paper towel on a plate and put finished hashbrowns on paper towel to soak up excess oil.
Notes
Whether you're making hashbrowns for breakfast or a delicious casserole, freeze dried hashbrowns are so easy to prepare, store and reuse. I find them to be far easier than when simply frozen and great for many dishes.