Waffle Iron Hash Browns Recipes
WAFFLEMAKER HASH BROWNS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 5 waffles
Number Of Ingredients 7
Steps:
- Preheat a waffle iron on the regular setting and spray both sides with cooking spray.
- Squeeze out any excess moisture from the hash browns and put in a bowl. Pour the melted butter over the hash browns, sprinkle with the salt and pepper and stir. Scoop a heaping 1/2 cup of the seasoned hash browns into each waffle section, then top with a generous 2 tablespoons Cheddar followed by a sprinkling of chopped ham. Top the cheese and ham in each section with another 1/4 cup hash browns. Close the waffle iron and cook for 15 minutes on the regular setting.
- Repeat with the remaining hash browns, cheese and ham, filling one section of the waffle iron.
HASH BROWN WAFFLES
Similar to latkes but the waffle iron makes a lot more crunchy surface area and steams the potatoes perfectly. Serve immediately with your favorite hash brown toppings.
Provided by Janel
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat waffle iron according to manufacturer's instructions. Spray waffle iron with cooking spray.
- Place shredded potatoes in a bowl. Pour enough cold water over potatoes to cover; soak for 2 to 3 minutes. Drain and rinse to remove starch. Squeeze water out of potatoes by hand or by rolling in a clean kitchen towel and twisting towel to wring out water.
- Toss potatoes with oil, garlic, salt, pepper, and paprika in a bowl until evenly coated. Stir eggs into potato mixture.
- Spoon half the potato mixture into preheated waffle iron; cook until potatoes are tender and golden brown, 5 to 8 minutes. Repeat with remaining potato mixture.
Nutrition Facts : Calories 371.7 calories, Carbohydrate 40.9 g, Cholesterol 186 mg, Fat 19 g, Fiber 5.2 g, Protein 11 g, SaturatedFat 3.8 g, Sodium 669 mg, Sugar 2.2 g
WAFFLE IRON HASH BROWNS
I'm beginning to think my waffle iron can do anything. It can make waffles, of course. It can make omelets (try it! Just whip up omelet ingredients and pour them in). It can make panini (whoa?game changer). And it can make quesadillas to beat the band. (Oh, it can also sing "Jingle Bells" like no one's business. That's another story for another time.) But did you know your waffle iron can turn frozen hash browns into the crispiest, butteriest taters you ever did see/hear/taste? It's true. And considering how long both frozen hash browns and waffle irons have been around, I'm amazed it took humankind this long to figure it out. (I'm so glad it did!)
Provided by Ree Drummond : Food Network
Categories side-dish
Time 3h25m
Yield six 4- inch waffles
Number Of Ingredients 7
Steps:
- Thaw the hash browns at room temperature for about 3 hours, turning the package over occasionally. (Or you may place the frozen hash browns in the fridge overnight.) When they are thawed, preheat the waffle iron to medium-low heat.
- Place half the hash browns in the middle of a stack of three or four paper towels. Bunch up the potatoes and squeeze them to force out as much liquid as possible. Place the hash browns in a large bowl, then repeat with the rest of the hash browns.
- Drizzle in the butter, then add the pepper and toss everything together.
- Coat the surface of the waffle iron with cooking spray, then add 1/2 cup of the potato mixture to each well. (You should hear them start to sizzle!)
- Sprinkle the chopped ham evenly over the potatoes then add the cheese. Sprinkle about 1/4 cup of the potatoes over the top of each waffle. Then close the lid and let 'em cook! How long the waffles take to cook depends on the heat of your waffle maker and the moisture of the potatoes. Lift the lid and check on the waffles from time to time to make sure they aren't burning. The edges and the cheese will start to crisp up and get golden, but you'll want to keep it going until everything is deep golden.
- Use a dull knife or spatula to remove the waffles. Serve them with ketchup and dig right in! These are absolutely addictive. Crispy and wonderful!
- Change Things Up!
- For a simpler hash brown, omit the cheese and ham and just put 3/4 cup
- potatoes in each well.
- Add diced onion and green bell pepper along with the ham and cheese.
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- Grate the potatoes in a food processor fitted with the grating disk. (You can also grate them by hand on a box grater as you would grate carrots.) Transfer the potatoes to a clean kitchen towel and spread them out. Working quickly, roll the towel up like a jelly roll. Press firmly to squeeze out any moisture but not so hard that you break up the potatoes. Transfer the potatoes to a large mixing bowl. Grate the onion the same way you grated the potatoes, spreading it out on the kitchen towel and squeezing out the moisture. Add the onion to the bowl. Add the butter, egg, flour, 1½ teaspoons salt, and ½ teaspoon pepper and mix with a fork.
- When the waffle iron is hot, brush both sides generously with melted butter. Place a generous ¹⁄₃ cup of the potato mixture on each of the four waffle divisions, spreading it out with a fork. Cook for 5 to 10 minutes, depending on your waffle iron, until the potatoes are browned and crispy. Transfer the potatoes, browner side up, to a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes while you prepare the next batch. Repeat with the remaining mixture to make 8 hash browns. Transfer to a platter, sprinkle with salt, and serve hot.
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WAFFLE IRON HASH BROWNS - THE COZY COOK
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- Combine all ingredients together in a small bowl and place in the pre-heated waffle iron. Waffle iron sizes may differ but simply load it up with as much potato mixture as will comfortably fit. It will decrease in size as it cooks. Top the potatoes with a little more nonstick cooking spray.
- Close the waffle iron and wait until the indicator says that it’s done, about 4 minutes. (Or just under 2 minutes on each side if yours rotates)
- Open the lid. If you would like for the potatoes to be crispier or cooked further, simply close the lid and continue to cook. You can check on them as often as you want to until your desired consistency is obtained.
WAFFLE HOUSE HASH BROWNS - INSANELY GOOD RECIPES
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Estimated Reading Time 5 mins
- Peel and shred your potatoes. I recommend using a food processor to speed things up. But a hand grater also works just fine.
- Place the shredded potatoes in a bowl and stir in a teaspoon of salt. Add a cup of ice and pour in just enough water so that the potatoes are entirely covered.
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Estimated Reading Time 4 mins
- Defrost frozen hash browns in the microwave, about 2-4 minutes on full power. Microwave power varies, so check the hash browns as you defrost them.
- Preheat waffle iron. Brush griddle of waffle iron with oil. Once waffle iron is hot & ready, place the potatoes on the griddle of the waffle maker and smooth out so they are flat. Close lid of waffle maker and press down on the lid. Following the manufacturer’s directions on your waffle maker, cook the hash browns until golden brown and crispy, about 10-14 minutes.
HASH BROWN WAFFLES (WAFFLE IRON HASH BROWNS) - THE BUSY BAKER
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Estimated Reading Time 5 mins
- Wash and peel the potatoes and then grate them using a cheese grater. Wrap them in a clean kitchen towel and squeeze out all the water you can. This is a critical step to creating crispy hash browns!
- Once you've squeezed out as much water as possible, add the grated potatoes to a large bowl along with the egg, garlic powder, parsley, and salt and pepper. Using a fork, stir everything together until it's combined very well and the egg and spices are evenly distributed.
- Heat your waffle iron according to the manufacturer's instructions. Spray your waffle iron with some canola oil spray or brush on a little melted butter. Even if your waffle iron is made of a non-stick material this is still an important step! It helps keep the outside of the hash browns crispy and the insides soft. I like to use my Misto oil sprayer for this.
- Add 1/4 cup of potato mixture to each square of the waffle iron and spread it out evenly over the iron. NOTE: (if you have a waffle iron that makes round waffles, use 1/2 cup). Close the lid and hold it down for about one minute. Release the pressure on the lid and let the hash browns continue to cook in the waffle iron for about 3-4 more minutes. Since every waffle iron is different you may have to let the hash browns cook for an additional 2-3 minutes to achieve that beautiful golden exterior. Just be sure to check on them often and remove them as soon as they're done.
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Estimated Reading Time 4 mins
- Add the potatoes to iron, evenly mounded in the center, and lightly press iron to close it, noting that it may not close completely right away. Cook for 2 minutes.
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- Squeeze the shredded potato with a towel until it's as dry as you can manage (excess liquid is the enemy of crispiness; your potatoes will steam if they aren't dried well.)
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- Spoon mixture onto the waffle iron or panini press. It should be about an inch and a half thick and evenly distrubuted over your surface. (If your waffle iron or press is not a non-stick surface, you may want to give it a light spray of vegetable oil to prevent sticking.)
- Close waffle maker and cook on high for about 20-35 minutes until golden brown and crispy. The cooking time will vary greatly between different waffle makers and panini presses. A good rule of thumb, is once you stop seeing steam coming out of the sides, you can start checking it every couple minutes to see if it's done. (If using a panini press, you may be able to fit the entire bag of potatoes on at one time.
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- Preheat the oven to 250°F (120°C). Line a rimmed baking sheet with parchment paper. Preheat a Belgian or standard waffle iron on medium-high heat.
- In a food processor fitted with the grating disk, grate the potatoes. (You can also grate them on the large holes of a box grater.)
- Transfer the potatoes to a clean kitchen towel and spread them out. Working quickly, roll the towel up like a jelly roll. Press firmly to squeeze out any moisture but not so hard that you break up the potatoes.☞TESTER TIP: A nut milk bag also works nicely in place of the kitchen towel for squeezing out excess moisture.
- Dump the potatoes into a large bowl. Grate the onion the same way you grated the potatoes, spread it out on the kitchen towel and squeeze out the moisture.
EGG & CHEESE HASH BROWN WAFFLES | EASY BREAKFAST HACK
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- Heat waffle iron on the medium-high setting. Spray each side generously with non-stick cooking spray or brush with melted butter.
- In a medium-sized mixing bowl, whisk together eggs and milk. Stir in potatoes, cheese, chives and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Depending on the size of your waffle iron, scoop a layer of the potato mixture onto the surface (for the round waffle maker, I used about 1 cup of the mixture). Spread to about 1/2 inch from the edges and close the waffle iron. Cook for about 5 minutes, checking every few minutes to avoid burning. When the entire waffle is golden brown in color, carefully remove from the waffle iron with a fork or tongs.
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