Hash Brown WafflesFrom tuilelaith 4 years ago
- potatoes shopping list
- salt shopping list
- oil (canola, peanut, or vegetable—anything with a high smoke point; do not use olive oil) shopping list
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- While measurements and timing will vary depending on waffle iron, the following ratios and preparation instructions remain valid. shopping list
- Plan on about 1 1/2 cups grated potato per person, unless you’re got hearty eaters on your hands. shopping list
How to make it
- Wash and grate the potatoes, without peeling any skin.
- I much prefer to hand grate them, as I find the food processor makes shreds that are thicker than I like.
- If you don’t mind this, be my guest and take short cut.
- Working in batches if necessary, place about 2 cups of grated potato on a kitchen towel (flat fabric, no terrycloth) and twist over a bowl or sink to expel as much liquid as necessary.
- Place the dried potato mixture in a clean and dry bowl and add 1/4 tsp salt per cup of grated potato.
- Toss to mix.
- The potatoes will brown if grated too far in advance.
- It won’t change the taste, but it will change the color.
- Just FYI.
- Heat waffle iron and brush with oil before mounding with potatoes.
- Close waffle iron and cook at least five minutes before checking.
- Continue to cook until desired level of browning has occurred (can take up to 20 mins, depending on waffle iron and heat level).
- Remove from waffle iron and serve hot with a poached or fried egg.
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- Grate potatoes (you don’t even need to peel them), squeeze out moisture, add salt, place in greased waffle iron, wait.
- Make coffee, do the crossword, relax.
- And get ready to be impressed with your waffle iron.
- Just look at all those crispy nooks and crannies.
- The waffle iron increases the surface area exponentially.
- This is a good thing.
- The one thing you do need to make sure of is that you squeeze as much moisture out of the potatoes as humanly possible.
- If you have little kids around, this is a fun task to give them.
- The drier the potatoes, the crispier the hash browns (it’s the same deal with latkes, I find).
- And make sure to use a kitchen towel you don’t care about, because the potato water has a tendency to stain.
- Then, mound them in your waffle iron, making sure to brush it with oil before you do.
- And prepared to be delighted by all the crunchy crannies.
- It will take a bit of time to achieve maximum crunch, but be patient.
- It’s worth it.
- I recommend serving them with a poached egg or two.
- You can make them while the hash brown waffle cooks.
- I’m still experimenting with seeing if they can be made ahead of time and toasted to reheat.
- It seems if they are thick enough that works fine.
- I’m imagining hash brown waffle brunches soon.
The Cooktuilelaith Columbia, MO
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