Waffled Hash Browns Recipes

WAFFLE IRON HASH BROWNS

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.

WAFFLED AND LOADED 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 the excess liquid into a bowl and reserve.
• Put the shredded potatoes, butter, chives, 2 teaspoons of the potato liquid, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl and toss to combine.
• Lightly brush the top and bottom of the waffle iron with melted butter. Put 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 sour cream, Cheddar, tomato and pickled jalapeno.

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.

WAFFLEMAKER HASH BROWNS

Steps:

• Preheat a waffle iron on the regular setting and spray both sides with cooking spray.
• Squeeze out any excess moisture from the hash browns and put in a bowl. Pour the melted butter over the hash browns, sprinkle with the salt and pepper and stir. Scoop a heaping 1/2 cup of the seasoned hash browns into each waffle section, then top with a generous 2 tablespoons Cheddar followed by a sprinkling of chopped ham. Top the cheese and ham in each section with another 1/4 cup hash browns. Close the waffle iron and cook for 15 minutes on the regular setting.
• Repeat with the remaining hash browns, cheese and ham, filling one section of the waffle iron.

HASH BROWN WAFFLES

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.