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 IRON HASH BROWNS
I'm beginning to think my waffle iron can do anything. It can make waffles, of course. It can make omelets (try it! Just whip up omelet ingredients and pour them in). It can make panini (whoa?game changer). And it can make quesadillas to beat the band. (Oh, it can also sing "Jingle Bells" like no one's business. That's another story for another time.) But did you know your waffle iron can turn frozen hash browns into the crispiest, butteriest taters you ever did see/hear/taste? It's true. And considering how long both frozen hash browns and waffle irons have been around, I'm amazed it took humankind this long to figure it out. (I'm so glad it did!)
Provided by Ree Drummond : Food Network
Categories side-dish
Time 3h25m
Yield six 4- inch waffles
Number Of Ingredients 7
Steps:
- Thaw the hash browns at room temperature for about 3 hours, turning the package over occasionally. (Or you may place the frozen hash browns in the fridge overnight.) When they are thawed, preheat the waffle iron to medium-low heat.
- Place half the hash browns in the middle of a stack of three or four paper towels. Bunch up the potatoes and squeeze them to force out as much liquid as possible. Place the hash browns in a large bowl, then repeat with the rest of the hash browns.
- Drizzle in the butter, then add the pepper and toss everything together.
- Coat the surface of the waffle iron with cooking spray, then add 1/2 cup of the potato mixture to each well. (You should hear them start to sizzle!)
- Sprinkle the chopped ham evenly over the potatoes then add the cheese. Sprinkle about 1/4 cup of the potatoes over the top of each waffle. Then close the lid and let 'em cook! How long the waffles take to cook depends on the heat of your waffle maker and the moisture of the potatoes. Lift the lid and check on the waffles from time to time to make sure they aren't burning. The edges and the cheese will start to crisp up and get golden, but you'll want to keep it going until everything is deep golden.
- Use a dull knife or spatula to remove the waffles. Serve them with ketchup and dig right in! These are absolutely addictive. Crispy and wonderful!
- Change Things Up!
- For a simpler hash brown, omit the cheese and ham and just put 3/4 cup
- potatoes in each well.
- Add diced onion and green bell pepper along with the ham and cheese.
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
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.
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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- Preheat the oven to 250 degrees. Preheat a Belgian or standard waffle iron on medium-high heat.
- Grate the potatoes in a food processor fitted with the grating disk. (You can also grate them by hand on a box grater as you would grate carrots.) Transfer the potatoes to a clean kitchen towel and spread them out. Working quickly, roll the towel up like a jelly roll. Press firmly to squeeze out any moisture but not so hard that you break up the potatoes. Transfer the potatoes to a large mixing bowl. Grate the onion the same way you grated the potatoes, spreading it out on the kitchen towel and squeezing out the moisture. Add the onion to the bowl. Add the butter, egg, flour, 1½ teaspoons salt, and ½ teaspoon pepper and mix with a fork.
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