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
- Squeeze all the excess water out of the potatoes.
- Mix in the oil and salt and pepper.
- Spray the waffle iron with cooking spray.
- 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.)
- Cook for 10-15 minutes or until they are brown and crisp.
- 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.