Serves 4
20 min
Waffle-Iron Hash Browns
Recipe GLPR130a531d35bbc5
Crispy golden hash browns made in a waffle iron for a perfectly textured side dish. Shredded potatoes are seasoned simply with salt and pepper, then cooked until the edges are caramelized and the centers remain tender. A quick and elegant way to prepare this breakfast favorite.
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Ingredients
2 medium (about 10 oz each) Russet potatoes, peeled and shredded
½ teaspoon Kosher salt
¾ teaspoon Freshly ground black pepper
2 teaspoons Unsalted butter
Directions
After peeling and shredding the russet potatoes, place them in a clean kitchen towel or cheese cloth. Gather the ends and squeeze firmly over a bowl or sink to remove as much excess moisture as possible. Dry potatoes are essential for achieving crispy hash browns.
Transfer the dried shredded potatoes to a mixing bowl. Sprinkle the kosher salt and freshly ground black pepper evenly over the potatoes. Toss gently but thoroughly to distribute the seasonings throughout.
Preheat your waffle iron to medium-high heat. Once hot, lightly brush or rub the inside surfaces with the unsalted butter, ensuring both the top and bottom grids are coated.
Divide the seasoned shredded potatoes into 4 equal portions. Place one portion onto the bottom grid of the waffle iron, pressing down gently with the top for about 2-3 seconds to help compress the potatoes. Close the lid and cook for 4-5 minutes until the edges are golden brown and crispy.
Carefully open the waffle iron and transfer the cooked hash brown to a warm plate. Repeat with the remaining three portions, using additional butter if needed between batches. Serve immediately while hot and crispy.
