Randomguy Posted June 25, 2015 Share #1 Posted June 25, 2015 Waffle-Iron Hash Browns Daniel Shumski CONTRIBUTOR For hash browns that are crispy on the outside and tender on the inside, look no farther than your waffle iron. [Photograph: Daniel Shumski] Using the waffle iron to make hash browns means you get crunchy bits on both sides. You get silky smooth potato inside. And you get all of this without having to flip the potatoes or fuss over them in the pan. You may never make hash browns any other way again. Why this recipe works: Squeezing the liquid from the potatoes helps them crisp up quickly. The waffle iron cooks the hash browns on both sides simultaneously. The direct high heat of the waffle iron crisps up the outsides while leaving the inside silky smooth. Note: The liquid squeezed from the potatoes can be reserved and used in place of water in bread dough to yield a softer, moister loaf. The times given below are approximations: The actual cooking time will depend on the specific waffle iron you have, and the size of the grated potato shreds. Be sure to peek inside the waffle iron and remove the hash browns whenever they're browned outside and fully cooked within, regardless of whether that takes more or less time than the recipe states. Waffle-Iron Hash Browns About This Recipe YIELD: Serves 4 ACTIVE TIME: 10 minutes TOTAL TIME: 20 minutes SPECIAL EQUIPMENT: Waffle iron THIS RECIPE APPEARS IN: Use the Waffle Iron to Make the Best Hash Browns of Your Life RATED: Ingredients 2 russet (baking) potatoes, about 10 ounces each, peeled and shredded 1/2 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 2 teaspoons unsalted butter Procedures 1 Preheat waffle iron. If it has temperature controls, set it to medium. 2 Squeeze shredded potato with a towel until it’s as dry as possible. 3 In a mixing bowl, combine shredded potato, salt, and pepper. 4 Using a silicone brush or paper towel, carefully grease both sides of waffle iron with butter. 5 Pile shredded potatoes into waffle iron, over-stuffing it a bit, and close lid. (The pressure of the lid will compress the potatoes and help them emerge as a cohesive, waffled unit.) Cook for 2 minutes, then press down on lid to further compress potatoes (be careful: lid may be hot). 6 Continue cooking potatoes for 5 minutes longer, then begin checking them: the are ready when potatoes are golden brown all over, about 1 to 2 minutes longer. Serve hot with eggs or any other breakfast foods. 1 Link to comment Share on other sites More sharing options...
Randomguy Posted June 25, 2015 Author Share #2 Posted June 25, 2015 I am conflicted on this, as I like the moisture in the potatoes, give the whole production a nice contrast. Link to comment Share on other sites More sharing options...
Dirtyhip Posted June 25, 2015 Share #3 Posted June 25, 2015 I love you right now. Never considered using the iron to make these. I am doing this the next time I make taters. Shit....I need russets. I only have red ones at home. Link to comment Share on other sites More sharing options...
kingtermite Posted June 25, 2015 Share #4 Posted June 25, 2015 (edited) I saw an article a while back about cooking all kinds of things in the waffle iron. Apparently it works great. I made a panini in there once. Edit: Made a great quesadilla a few times in it, too. Edited June 25, 2015 by kingtermite Link to comment Share on other sites More sharing options...
jsharr ★ Posted June 25, 2015 Share #5 Posted June 25, 2015 We use our George Foreman grill thing to cook bacon. I bet it would do hashbrowns as well. Link to comment Share on other sites More sharing options...
Wilbur ★ Posted June 25, 2015 Share #6 Posted June 25, 2015 Random Guy, you have expanded peoples minds!!Why will people pay for a waffle maker, GF Grill, Panini maker, Sandwich maker?? Kitchenaid is gonna crush you! Link to comment Share on other sites More sharing options...
Rattlecan ★ Posted June 25, 2015 Share #7 Posted June 25, 2015 Just what I need, another appliance cluttering up my very limited kitchen counter space. But I gotta say, that looks pretty yummy. Loves hash browns! 1 Link to comment Share on other sites More sharing options...
Dirtyhip Posted June 25, 2015 Share #8 Posted June 25, 2015 I didn't buy my wafflemaker. It was a wedding gift. It is almost 19 years old. Link to comment Share on other sites More sharing options...
Pokey Posted June 26, 2015 Share #9 Posted June 26, 2015 Yum....hashbrowns are nirvana. 'Specially if you sneak a touch of onion in there. Link to comment Share on other sites More sharing options...
Randomguy Posted August 31, 2015 Author Share #10 Posted August 31, 2015 Anybody do this yet? Link to comment Share on other sites More sharing options...
Wilbur ★ Posted August 31, 2015 Share #11 Posted August 31, 2015 (edited) Yes well, no. I did it with a GF grill. Edited August 31, 2015 by Wilbur Link to comment Share on other sites More sharing options...
maddmaxx ★ Posted August 31, 2015 Share #12 Posted August 31, 2015 It's amazing how many magical appliances can be replaced by one good frying pan. 3 Link to comment Share on other sites More sharing options...
Dirtyhip Posted August 31, 2015 Share #13 Posted August 31, 2015 Anybody do this yet?I did. It was ok, but not fantastic. I the wrong kind of wafflemaker. You need a cast iron one. Tomake matters worse, it is a Belgium waffle maker. Wrong! Link to comment Share on other sites More sharing options...
jsharr ★ Posted August 31, 2015 Share #14 Posted August 31, 2015 I liked his tips on how to get a softer, moister loaf. I do not like a hard, dry loaf, it hurts coming out.Do you just drink the hash brown liquid to get the aforementioned loaf improvements? 1 Link to comment Share on other sites More sharing options...
Randomguy Posted August 31, 2015 Author Share #15 Posted August 31, 2015 Yes well, no. I did it with a GF grill.How did it turn out? Link to comment Share on other sites More sharing options...
Wilbur ★ Posted September 1, 2015 Share #16 Posted September 1, 2015 How did it turn out?Really quite good. I let the grill heat for about 8 minutes first to get a crispy outer crust. Link to comment Share on other sites More sharing options...
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