Waffle Hash Browns!

I was going to save this one, but it’s so sunny today I thought you might like a novel brunch idea: from Macheesmo (one of the most entertaining blog names ever)!

Ingredients
2 medium Yukon potatoes, grated
2 tablespoons olive oil
Salt and pepper
Paprika
Eggs
Cooking spray

HashBrownWaffles1
Shred, drain (potato cheeeeese!), make some egg cups on the side, waffle-presto!

Steps

  1. Shred potato into a bowl of water, swirl.
  2. Drain and wring out potato. Get them as dry as possible.
  3. Mix potatoes thoroughly with oil.
  4. Heat up the waffle iron, then oil the surfaces.
  5. Pile on the potatoes and cook it up. Flip, then cook some more.
  6. When potatoes are crisped up to your liking, remove and serve with salt, pepper and paprika.
  7. Optional: Fry up an egg or two and serve with potato hash!

My hash browns didn’t turn out quite as pretty as Macheesmo’s, so if you want to do this, I recommend you follow the link to get his wording on steps (and beautiful pictures).

Today’s Trial Recipe Rating:
Novelty Rating:
3 of 5 stars.
Quite a novel method for hash browns..
Likelihood of Repeat: 45%
Not sure this would turn out that much better than just frying them on a pan, but then again, I found the most tedious part to be shredding the potato, which you’d end up doing either way.
Lesson learned: Potato was a little sticky on the waffle iron, so next time I’d use a spray to get oil on rather than a pastry brush.

Stay tuned for notes on some improvements I’ve made on the chard egg cupcakes from before!

Leave a Reply