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.



Ingredients:

  • 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
Directions:
  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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