HOW TO COOK HASH BROWNS IN A WAFFLE MAKER
Provided by Camille @ Growing Up Gabel
Time 20m
Number Of Ingredients 4
Steps:
- Preheat waffle maker on high heat.
- Butter both sides of waffle maker. Add onions and peppers to waffle maker and close the lid for a few minutes.
- Add about 1 1/2 cups of Simply Potato Hash Browns to the waffle maker. The potatoes will cook down so it's OK if they are heaping. Close the waffle maker and put something heavy on top until the potatoes cook down.
- Continue to cook until potatoes are brown and crispy, about 20 minutes.
- Serve hot.
WAFFLE MAKER HASH BROWNS FROM SCRATCH
This is a basic recipe that has so many options, and as I try new things I will add them here. The great thing about making these from scratch is you can control the sodium and fat level!!! A great way to use up leftover baked potatoes, or next time throw a few extra in the oven or on the grill, refrigerate until you are ready to grate and use.
Provided by Lynn Socko @lynnsocko
Categories Other Breakfast
Number Of Ingredients 3
Steps:
- Wash potato skins, prick potato with a knife and cook in microwave for about 15 min or until potatoes are fork tender.
- Allow to cool completely. Grate, the skin will come right off. You can refrigerate them for a few hours or overnight before grating if you wish.
- Season to your liking with your favorite potato seasonings. Drizzle with olive oil, about 1 to 1 1/2 tbs. I spread mine out in an oblong pyrex dish so I could season and drizzle evenly. Now mix together with hands, spread back out and refrigerate till cold.
- Spray waffle maker with non stick spray and heat. Place handfuls of potatoes in each square (or circle). Close lid and heat for about 15 min. or until nice and brown. Remove gently. If they tend to stick you might let the waffle maker cool off a bit, mine came right out though. NOTE: you can make them thinner by putting less in each slot.
WAFFLED HASH BROWNS
All-purpose potatoes are the key to the delicious, crunchy crust on these quick hash browns. If your waffle iron makes thick waffles, it'll take a bit longer to get them golden and crisp.
Provided by Food Network
Categories side-dish
Time 25m
Yield About 6 servings
Number Of Ingredients 7
Steps:
- Preheat a waffle iron to medium-high heat. Preheat the oven to 200 degrees F. Peel the potatoes, then shred on a box grater. Squeeze out the excess liquid into a bowl and reserve.
- Combine the shredded potatoes, butter, chives, 2 teaspoons of the potato liquid, 1/2 teaspoon salt and a few grinds of pepper.
- Lightly brush the top and bottom of the waffle iron with melted butter. Pour a scant 1/2 cup of the potato batter into the waffle iron, close gently and cook until golden and crisp, 4 to 8 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
- Top the waffled hash browns with smoked salmon, dollop with sour cream and sprinkle with chives.
HASH BROWNS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Make clarified butter: Melt the butter in a small saucepan over low heat and cook until the white milk solids separate and rise to the top, about 3 minutes. Turn off the heat and carefully skim off the milk solids with a spoon; discard. Strain the remaining butter through a fine-mesh sieve and set aside (you should have about 1/4 cup clarified butter).
- Peel the potatoes and grate them on the large holes of a box grater into a colander. Squeeze out the excess moisture with your hands, then blot the potatoes dry with paper towels.
- Heat the clarified butter in a large nonstick skillet over medium-high heat. Add the potatoes to the skillet in a few piles and flatten with a spatula; sprinkle with 1 teaspoon salt, a few grinds of pepper and the paprika. Cook, undisturbed, until the potatoes start browning on the bottom, about 5 minutes. Flip, then drizzle with the cream; cook, undisturbed, until absorbed, about 2 minutes. Continue cooking, flipping the hash browns occasionally, until golden brown and crisp all over, about 15 more minutes. Season with salt and pepper.
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
OMG HASH BROWN WAFFLES
My hash brown waffles are seriously OMG - not just good, but OMG. They are easy to make, arguably healthier than a typical waffle and gluten free. You do need a waffle iron for this recipe (not Belgian-style).
Provided by Casey.Company
Categories Free Of...
Time 22m
Yield 4 waffles, 4 serving(s)
Number Of Ingredients 10
Steps:
- defrost your frozen hash browns (you can use microwave to speed it up, make sure you use DEFROST though).
- preheat your waffle iron to medium-high (mine has a 1-5 scale for heat, I use 4).
- whisk eggs, oil, garlic, salt, pepper, onion powder, and chives. Place hash browns in a center of a clean kitchen towel, gather up edges and twist out excess water from potatoes. Stir well the wrung out hash browns, ham and cheese into the egg mixture. The mix will not be super wet (this is correct).
- when waffle iron is ready (mine has a green light that comes on), coat the iron (both sides) with cooking spray. Use a overflowing cup measure to add the mix to the waffle iron (you may have to spread it a bit with a spoon - it does NOT have to be perfect) and close the lid. Cook for about 6-7 minutes until brown and crispy (mine has a green light that tells me when ready, if yours does not just check it around 6 minutes).
- remove and serve with butter, sour cream and chives or even plain.
Nutrition Facts : Calories 588.7, Fat 31.9, SaturatedFat 7, Cholesterol 148.5, Sodium 921.9, Carbohydrate 62.6, Fiber 5.6, Sugar 2.7, Protein 12.8
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