Monday, May 23, 2011

Waffled Hash Browns

    I came across this idea of waffling hash browns from the Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals cookbook.  They were truly wonderful.  I didn't put onion in it, because my kids aren't fond of onions but they were absolutely scrumptious.  I could see making these into a waffled potato o'briens ( onions and green peppers, oooh, and add a little bacon, because everything tastes better with bacon).  But for now, this is how I cooked them.


  • 2 1/2 lbs of potatoes, shredded.
  • 2 Tbsp oil ( olive oil, or a garlic infused oil.  I used Wegman's Basting Oil)
  • Salt and Pepper to taste
  1. Squeeze all the excess water out of the potatoes.  
  2. Mix in the oil and salt and pepper.
  3. Spray the waffle iron with cooking spray.
  4. Mound  1/4 cup - 1/2 cup of potato mixture into each quadrant of the waffle iron.  (I have a Belgium waffle iron, so the wells are deep.)
  5. Cook for 10-15 minutes or until they are brown and crisp. 

Cook's Notes:
  • When I cooked my first batch, they stuck to the waffle iron.  I realized that I didn't squeeze enough water out of the potatoes, causing them to stick.  The second batch I squeezed out more water and cooked them the full 15 minutes.  They came out perfect.  Crunch on the outside and soft on the inside.  

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