Hash Brown Waffles

Hashbrown Waffles by Hannah Kaminsky

Little more than piles of shredded potatoes, what separates superlative hash browns from the merely adequate hash browns all comes down to texture. Shatteringly crisp on the outside yet tender, even borderline creamy on the inside, it’s a fine balance that’s difficult to strike.

Using a waffle iron instead of a standard frying pan maximizes the surface contact for a far more satisfying crunchy crust, while the enclosure allows the spuds to essentially steam from within, ensuring perfectly tender bites through and through. Recipe and photos for Hash Brown Waffles  are reprinted with permission from Real Food, Really Fast by Hannah Kaminsky © 2018 by Skyhorse Publishing.

Makes: 4 Waffles

  • 1 pound frozen shredded potatoes, thawed  (see Note)
  • 1 1/2 tablespoons vegan butter or coconut oil, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Before doing anything else, begin preheating your waffle iron. All models work differently so yours may take more or less time to reach a suitable temperature.

Squeeze any excess water out of the shredded potatoes if necessary before tossing them into a large bowl.

Mix in the melted vegan butter or oil, salt, and pepper, stirring thoroughly to incorporate. Make sure that the shreds are all evenly coated before proceeding.

Lightly grease the waffle maker. Distribute the potato mixture equally between four waffle squares, covering the surface as evenly as possible while packing it in firmly.

Close the lid and make sure that it locks to ensure full contact with the hash browns. Cook on medium-high for 5 to 8 minutes, until golden brown all over. Serve right away, while still hot and crisp!

Note: You can also find ready-to-cook shredded potatoes in the refrigerated sections of some grocery stores, alongside prepared and packaged side dishes.

Hashbrown Waffles from Real Food, Really Fast by Hannah Kaminsky

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