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.
Why this recipe works:
- Squeezing the liquid from the potatoes helps them crisp up quickly.
- The waffle iron cooks the hash browns on both sides simultaneously.
- The direct high heat of the waffle iron crisps up the outsides while leaving the inside silky smooth.
Note: The liquid squeezed from the potatoes can be reserved and used in place of water in bread dough to yield a softer, moister loaf. The times given below are approximations: The actual cooking time will depend on the specific waffle iron you have, and the size of the grated potato shreds. Be sure to peek inside the waffle iron and remove the hash browns whenever they're browned outside and fully cooked within, regardless of whether that takes more or less time than the recipe states.
- Yield:Serves 4
- Active time: 10 minutes
- Total time:20 minutes
- 2 russet (baking) potatoes, about 10 ounces each, peeled and shredded
- 1/2 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 teaspoons unsalted butter
Preheat waffle iron. If it has temperature controls, set it to medium.
Squeeze shredded potato with a towel until it’s as dry as possible.
In a mixing bowl, combine shredded potato, 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.) 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.