Waffle Iron Hash Browns No Oil Recipes
WAFFLE IRON HASH BROWNS NO OIL
Hash browns are one of my favorite breakfasts! One thing I really love is making them in a waffle iron because it cooks both sides at one time. No flipping required!
Provided by EatPlant-Based.com
Categories Breakfasts
Time 10m
Number Of Ingredients 5
Steps:
- Make sure to purchase frozen hash browns that have no additives. They need to be simply potatoes. Walmart, Aldi's, and many grocery stores carry these. Just be sure to read the labels.
- When you're ready to make hash browns, heat up your waffle iron and make sure it's been seasoned recently.
- Add spices and seasonings desired. Some of my favorites are sea salt, pepper, garlic powder, onion powder, nutritional yeast, and smoked paprika.
- Diced onions make a terrific addition. I sometimes like to and other veggies like mushrooms, bell peppers, and even spinach.
- After sprinkling the seasonings, lower the lid and allow to cook for approximately 6-8 minutes. Waffle iron temperatures differ, so check regularly until you find the right cooking time for your appliance.
- Once done, remove from the heat, unplug the waffle iron, and serve warm.
Nutrition Facts : Calories 90 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 2 grams protein
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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- 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.)
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- Preheat the oven to 250 degrees. Preheat a Belgian or standard waffle iron on medium-high heat.
- 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.
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