Crispy Hash Brown Waffles
Author: Sarah Total Time: 45 minute
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INGREDIENTS
Russet Potatoes (2 large): The workhorse of hash browns, Russets are high in starch and low
in moisture, making them perfect for achieving that desirable crispiness. Their neutral flavor also
allows the seasonings to shine.
Yellow Onion (1/4 medium): Adds a subtle savory sweetness and aromatic depth to the
waffles. Finely grated onion blends seamlessly into the potato mixture.
All-Purpose Flour (2 tablespoons): Acts as a binder, helping to hold the shredded potatoes
together and create a cohesive waffle structure. It also contributes to the overall texture.
Egg (1 large): Another crucial binder that adds richness and helps to emulsify the ingredients.
The egg protein coagulates during cooking, further solidifying the waffle.
Salt (1 teaspoon): Enhances the flavor of the potatoes and other ingredients. Salt is essential
for bringing out the best in savory dishes.
Black Pepper (1/2 teaspoon): Adds a touch of spice and complexity to the flavor profile.
Freshly ground black pepper is always recommended for the best taste.
Garlic Powder (1/2 teaspoon): Provides a savory, umami note that complements the
potatoes and onion. Garlic powder is a convenient way to add garlic flavor without the need for
fresh garlic.
Vegetable Oil (for cooking): Used to grease the waffle iron and ensure the waffles cook
evenly and release easily. A neutral oil like vegetable or canola oil is ideal.
Optional Seasonings (to taste): This is where you can get creative! Consider adding paprika
for smokiness, cayenne pepper for heat, or dried herbs like thyme or rosemary for extra flavor.
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INSTRUCTIONS
1. Prepare the Potatoes: Start by washing and peeling your russet potatoes. Once peeled, use a
box grater or food processor with a grating attachment to shred the potatoes. Aim for medium
shreds, not too fine and not too coarse. Coarse shreds will give a more rustic texture, while
medium shreds will cook more evenly.
2. Remove Excess Moisture: This is a critical step for achieving crispy waffles. Place the
shredded potatoes in a clean kitchen towel or cheesecloth. Gather the edges of the towel and
squeeze firmly to extract as much moisture as possible. You’ll be surprised how much water
comes out! Removing excess moisture prevents soggy waffles and promotes crispiness. You can
repeat this process with a fresh towel if the potatoes are still very wet.
3. Grate the Onion: Peel and finely grate the yellow onion. You can use the same box grater or
food processor you used for the potatoes. Finely grating the onion ensures it cooks through and
distributes evenly in the waffle batter.
4. Combine Ingredients: In a large mixing bowl, combine the squeezed shredded potatoes,
grated onion, all-purpose flour, egg, salt, black pepper, and garlic powder. Mix everything
together thoroughly with your hands or a spatula until all ingredients are well combined and the
potatoes are evenly coated. Ensure there are no clumps of flour remaining.
5. Preheat Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions.
Most waffle irons have a light or temperature setting to indicate when they are ready. It’s crucial
for the waffle iron to be hot before adding the potato mixture to ensure proper cooking and
crisping. Lightly grease the waffle iron grids with vegetable oil using a brush or cooking spray.
This prevents sticking and makes for easy waffle removal.
6. Cook the Waffles: Once the waffle iron is hot and greased, scoop about 1/2 cup of the potato
mixture onto the center of the preheated waffle iron grid. The amount will vary slightly
depending on the size of your waffle iron. Spread the mixture evenly to almost reach the edges
of the waffle grid, but avoid overfilling.
7. Waffle Iron Magic: Close the waffle iron lid and cook according to your waffle iron’s
instructions, or until the waffles are golden brown and crispy. This usually takes about 5-7
minutes, but cooking time can vary depending on your waffle iron and the desired level of
crispness. Avoid opening the waffle iron too early, as this can cause the waffles to stick and tear.
8. Achieve Peak Crispiness: Once the waffles are cooked through and golden brown, carefully
remove them from the waffle iron using a fork or tongs. Place the cooked waffles on a wire rack
to maintain their crispiness. Avoid stacking them directly on a plate, as this can trap steam and
make them soggy.
9. Repeat and Serve: Repeat steps 6-8 with the remaining potato mixture until all waffles are
cooked. Serve immediately while they are hot and crispy with your favorite toppings and sides.
These hash brown waffles are best enjoyed fresh for optimal texture.
NUTRITION
Serving Size: one normal portion Calories: 250 Sodium: 300mg Fat: 12g
Carbohydrates: 30g Protein: 5g
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