waffled hash browns are basically the best lunch of your life!
And all you need is a potato. And an egg.
Oh – and your waffle iron……
Ever a fan of the multi-tasker in my wardrobe, I feel just the same when it comes to kitchen tools and equipment. I avoid, at all costs, “one-note” gadgets (okay, except for that one time) – which is why I swore I’d never own a waffle iron.
Except that I love -seriously, LOVE – waffles. I was lucky enough to be gifted a shiny new iron by my parents a number of years ago, and though I DO make the occasional waffle, the iron sits – for much of the year – high up on an out-of-reach cabinet.
Sigh.
But I think, no longer.
There is a food trend out there that has caught my attention big time – thanks mostly to this delightful blog (and soon to be book!) – Waffleizer.
Yes, as the name implies, this guy “waffles” just about anything you can think of – cupcakes, doughnuts, mac and cheese (wha???). Having tried waffled s’mores (aka “smoreffles”), I can officially say I’m hooked on this idea.
I mean, have you waffled puff pastry yet???
And I knew just what I wanted to make next.
If you’re a fan of crispy edges, then these are the hash browns of your dreams. One average size russet potato makes 3 – 4 hash browns – and they re-heat beautifully in your toaster oven – so invite a friend over for lunch!
Or just keep them to yourself.
I topped mine with a fried egg and a few shavings of parmesan. But I’m thinking of trying a little truffle salt. Or a really good olive oil. Or….
SHOP THE POST!
from Waffleizer
1 russet potato, peeled
salt and pepper
butter
Using a box grater (on the large holes) or food processor, grate the potato, and place in a bowl of cold water. Let sit for about 10 minutes, while you heat up your waffle iron.
Working with a handful of potato at a time (about 1/2 cup, packed), place in the center of a tea towel and twist and squeeze to remove as much water as possible.
When the iron is heated, brush a little butter into the center (a silicone brush is handy for this). Place your potato shreds in the center; sprinkle with a little salt and pepper. Close the iron and cook till golden brown (about 10 minutes on my iron, on the highest setting; times may vary).
Using a thin spatula, gently transfer your hash brown to a serving plate – repeat with remaining potato.
Top as desired; serve immediately.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2021/09/09/waffled-hash-browns/
19 Comments
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
OMG – this made my day. No, my week. Thanks for sharing!!!
Meghan
http://www.fancypantsandsugarshacks.com
Thanks so much! Let me know if you try it! 🙂
Um, Heck to the yeah Sheri. I have two waffle irons, one old and one new so I can make double the waffles and freeze them. Or double the shreddy potato goodness at once.
Happiness.
Love,
Shalagh
TWO waffle irons? You’re my hero. xo
Nice! Glad you enjoyed. And I love the idea of truffle salt…
I’ve thought of about 10 other things I want to pair with these! 🙂
This looks really delicious and not hard to cook. I will try to make it with your recipe. Thank you for sharing it!
Love the site.. TYVM for the wonderful recipes for My waffle iron’s <3
Thanks so much! And I’m always happy to hear that those waffle irons are being used! 🙂
I just bought a waffle iron today (because I work in the housewares department at Kohl’s, and have employee discount, and am hooked on kitchen appliances). I came across this while looking for ways to multi-task with my waffle iron rather than buy that sandwich griller I have my eye on… Anyway, I LOVE hash browns. I’ve had mixed results making them in a skillet when I try to do homemade. This sounds perfect. I can’t wait to try it!
Oh yay! Please let me know – and you NEED to check out this post: https://mom.me/food/38863-2-ingredient-nutella-waffles/ – they are AMAZING. 🙂
Hi. New to the blog. What is the importance of soaking the potato sheds before putting them in the waffle iron?
Welcome! The water removes all the excess starch from the potatoes and makes for the crispiest hash browns! 🙂
Can you use refrigerated or frozen shredded hash browns?
Can you believe I have JUST discovered those? So I haven’t done it myself but I couldn’t imagine why not! Let me know if you do and how it works out and I will amend the recipe to include! 🙂
I LOVE, LOVE, LOVE potatoes, and I do believe I’m going to make my hash browns this way, topping the first batch with mashed avocado and a poached egg!
It’s SO good! 🙂
Eating my first one now. I added some grated onion, garlic powder. Crispy. Delicious. Easy.
YUM! 🙂