Imagine a world where potatoes grew on trees—surely, they would be considered the national fruit of Switzerland. Potatoes are incredibly versatile and can be used in a wide array of dishes. They are commonly included in soups, mashed as a side for baked chicken, added to beef stew, and featured in cottage pie with ground beef, peas, and carrots.
In Swiss kitchens, dishes like potatoes au gratin and potatoes smothered with melted Raclette cheese are popular, alongside the Swiss staple—rösti. Despite the widespread use of potatoes, French fries are relatively uncommon, as Swiss cuisine tends to favor sausages over fast-food staples like hamburgers and chicken nuggets.
The preparation of rösti involves steaming potatoes, letting them cool, then coarsely grating and frying them, often with a generous addition of cheese. This inspired a backpacking-friendly version of the dish that omits butter to extend shelf life, drawing inspiration from methods used by restaurants known for their versatile hashbrown preparations.
How to Make & Dehydrate Hashbrown Potatoes for Backpacking
- Cooking: Steam small to medium-sized white potatoes with their skins on for fifteen minutes, aiming for a fully cooked but firm texture.
- Preparation: Once cool enough to handle, peel the potatoes.
- Grating and Dehydrating: Coarsely grate the potatoes onto dehydrator trays lined with non-stick sheets. Distribute the grated potatoes evenly, using a light touch to separate any clumps. Set aside any ungratable remnants for immediate consumption.
- Dehydrating: Set the dehydrator to 135°F (57°C). Dehydrate for approximately six hours, or until the potatoes are crispy. Flipping them halfway through may expedite the process. Once dry, they should form a mat-like structure, which can be broken into smaller pieces for packing.
Hashbrowns and Chili Recipe
Serves 1
- Ingredients:
- ½ cup dried chili
- 1 cup dried hashbrowns
- 1¾ cups water (for rehydration)
Preparation:
- Cooking: Combine the dried chili and hashbrowns with water in a pot. Soak for five minutes, then bring to a boil for one minute. Turn off the heat and let it sit for 10-15 minutes. Season with salt to taste.
- Alternative Method: For a “thermos” style meal, add boiling water directly to the ingredients in a thermos or freezer bag. Wait about twenty minutes for optimal rehydration. If the meal will be consumed several hours later, increase the water by ¼ cup to account for prolonged absorption.
Dehydrated grated potatoes are a versatile base for numerous backpacking meals. They can be substituted in any potato bark recipe to create diverse and satisfying dishes, such as a filling mix of cheese, ground beef, tomatoes, peppers, and onions, ideal for a tortilla wrap.
This exploration of potato-based dishes demonstrates their integral role in both traditional Swiss cuisine and innovative backpacking meals.
