Wafflemaker Hash Browns Food

WAFFLED HASH BROWNS

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.

WAFFLE MAKER HASH BROWNS

Steps:

• Turn waffle maker on medium high - high.
• Toss shredded potatoes with salt and pepper.Chef Tip: Your favorite seasoned salt works great or spice it up with a little BB all-purpose dry rub.
• Once waffle maker is hot spray with pan spray. Place a baseball size amount of potatoes in each waffle section. Spread mounds out in each section and close. Do not press down, simple walk away and let the waffle maker do the work.
• After 13-15 minutes you will have a crispy waffle hash brown. Carefully remove with tongs and spatula.

OMG HASH BROWN WAFFLES

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.