Every once in a while, I come across an idea when I’m perusing food blogs that is so brilliant, so revolutionary, I’m amazed I’ve never heard of it before. Recently, while browsing Foodie with Family, I saw her method for cooking hash browns in a waffle iron, and instantly knew I had to try it. How could shredded potatoes browned to crispy perfection not be good?
What follows is a method, more than a recipe. I didn’t take very many pictures because I was hungry (just keeping it real).
Start by greasing your waffle iron generously. You could use butter, but we had bacon grease; so like most women raised in the South, I used that.
Peel and shred a medium sized potato and spread it over the waffle iron’s surface. If you live where you can get that kind of thing, feel free to use pre-shredded hash browns. That would certainly save time.
Dust the potatoes with salt and freshly ground black pepper, then pop the lid down and set something heavy on top of it (I used a heavy frying pan).
Before long, the smell of sizzling potatoes will fill the kitchen. Resist peeking. Let the waffle iron do its thing. You’ll notice unwanted moisture dripping down the sides. This is good; it means the end result will be that much more crisp.
The one downside to this method is that it takes a while, especially if you have a wimpy waffle iron like ours. Probably a full ten minutes passed before my potatoes were as brown as I wanted them. Be assured, it was worth the wait.
Mmmmm, a hash brown waffle, topped with an egg over easy, with an iced Americano coffee. Do I need to tell you how yummy this was?
I’m not a fan of mushy potatoes, so the brown crust the waffle iron formed on these was perfect. If you like your potatoes a bit more fluffy, by all means don’t let them cook as long as I did, or don’t weigh the top down.
Ten seconds after this photo was taken, I was enjoying my first bite of this delicious treat. Have you had breakfast yet?
Hash Brown Waffles
One medium potato per person, peeled and shredded
One cup pre-shredded hash browns
Salt and pepper
Butter (or bacon grease, or some other oil)
Grease a waffle iron, top and bottom. Evenly spread shredded potatoes over it, salt and pepper to taste. Close waffle iron and weigh top down with something heavy. Cook to desired brownness.
I would imagine the variations on this would be limited only by your imagination. You could add cooked and drained breakfast sausage, herbs, cheese, bacon, or basically anything else that would tasty good cooked crispy with potatoes. Sweet potatoes could be substituted for their paler cousin. It’s delicious topped with an egg over easy, but I’m sure sausage gravy, sour cream and chives or many other things would also be tasty. Enjoy!