Hash Browns in the Waffle-Iron

By RoketJSquerl

Ingredients

• 2 russet (baking) potatoes, about 10 ounces each, peeled and shredded
• 1/2 onion, diced
• 1/2 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 4 teaspoons unsalted butter

Details

Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from seriouseats.com

Preparation

Step 1

Using the waffle iron to make hash browns means you get crunchy bits on both sides. You get silky smooth potato inside. And you get all of this without having to flip the potatoes or fuss over them in the pan. You may never make hash browns any other way again.


Use the Waffle Iron to Make the Best Hash Browns of Your Life

Preheat waffle iron. If it has temperature controls, set it to medium.

In a mixing bowl, combine shredded potato, onions, salt, and pepper.

Using a silicone brush or paper towel, carefully grease both sides of waffle iron with butter.

Pile shredded potatoes into waffle iron, over-stuffing it a bit, and close lid. (The pressure of the lid will compress the potatoes and help them emerge as a cohesive, waffled unit.) Pour leftover butter on top of potatoes. Cook for 2 minutes, then press down on lid to further compress potatoes (be careful: lid may be hot).

Continue cooking potatoes for 5 minutes longer, then begin checking them: the are ready when potatoes are golden brown all over, about 1 to 2 minutes longer. Serve hot with eggs or any other breakfast foods.