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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 1 |
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If you like crispy corners, this is the hash brown for you. Not to mention, it’s just about the easiest thing ever. Ingredients:
potatoes |
salt |
oil (canola, peanut, or vegetable—anything with a high smoke point; do not use olive oil) |
while measurements and timing will vary depending on waffle iron, the following ratios and preparation instructions remain valid. |
plan on about 1 1/2 cups grated potato per person, unless you’re got hearty eaters on your hands. |
Directions:
1. Wash and grate the potatoes, without peeling any skin.
2. I much prefer to hand grate them, as I find the food processor makes shreds that are thicker than I like.
3. If you don’t mind this, be my guest and take short cut.
4. Working in batches if necessary, place about 2 cups of grated potato on a kitchen towel (flat fabric, no terrycloth) and twist over a bowl or sink to expel as much liquid as necessary.
5. Place the dried potato mixture in a clean and dry bowl and add 1/4 tsp salt per cup of grated potato.
6. Toss to mix.
7. The potatoes will brown if grated too far in advance.
8. It won’t change the taste, but it will change the color.
9. Just FYI.
10. Heat waffle iron and brush with oil before mounding with potatoes.
11. Close waffle iron and cook at least five minutes before checking.
12. Continue to cook until desired level of browning has occurred (can take up to 20 mins, depending on waffle iron and heat level).
13. Remove from waffle iron and serve hot with a poached or fried egg.
14. ~ ~ ~ ~ ~ ~ ~ ~ ~
15. Grate potatoes (you don’t even need to peel them), squeeze out moisture, add salt, place in greased waffle iron, wait.
16. Make coffee, do the crossword, relax.
17. And get ready to be impressed with your waffle iron.
18. Just look at all those crispy nooks and crannies.
19. The waffle iron increases the surface area exponentially.
20. This is a good thing.
21. The one thing you do need to make sure of is that you squeeze as much moisture out of the potatoes as humanly possible.
22. If you have little kids around, this is a fun task to give them.
23. The drier the potatoes, the crispier the hash browns (it’s the same deal with latkes, I find).
24. And make sure to use a kitchen towel you don’t care about, because the potato water has a tendency to stain.
25. Then, mound them in your waffle iron, making sure to brush it with oil before you do.
26. And prepared to be delighted by all the crunchy crannies.
27. It will take a bit of time to achieve maximum crunch, but be patient.
28. It’s worth it.
29. I recommend serving them with a poached egg or two.
30. You can make them while the hash brown waffle cooks.
31. I’m still experimenting with seeing if they can be made ahead of time and toasted to reheat.
32. It seems if they are thick enough that works fine.
33. I’m imagining hash brown waffle brunches soon.
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