So at the beginning of the Corona virus pandemic, my husband came home with a large bag of baking potatoes. Within a very short time they began to show signs of sprouting as they tend to do here in our warm climate. This is how we ensured none would go to waste.
We set about peeling, spiralizing, dicing, and slicing. The spiralized ones went into the dehydrater, The others went into the freezer. But first, they all had to be blanched for 3-5 minutes so that they wouldn’t turn brown, They were then cooled on a towel. After cooling we lightly salted them and laid the ones to be frozen out on a flat sheet (so they wouldn’t stick together) in the freezer.
A spiralizer works perfect for hashbrowns. 
Blanch for 3-5 minutes depending on thickness. 
After blanching stop the cooking process by dunking in ice bath 
Remove excess water by cooling on towels. Be sure to remove towels before freezing. 
These took less than 8 hours to dehydrate.
Once frozen, they went into bags for making homefries, soups, and french fries at a later date. The dehydrated ones, which make awesome hashbrowns, went into vacume sealed jars with moisture absorbers.
Once frozen, they went into bags for making home fries, soups, and french fries at a later date. 
Once dried they went into vacume sealed jars with moisture absorbers.
We do the same when we harvest an abundance of sweet potatoes every year. The dehydrated shreds are perfect for camp meals as they don’t require refrigeration and are quick to rehydrate and cook. So if you ever have more potatoes than you can eat, these are couple options to keep them from going to waste.
