If you happen to have a waffle iron gathering dust, you may want to try these delicious hash browns. We love these so much, that I recently added a new GreenPan waffle iron to my crowded counter. This one has a ceramic nonstick surface, plus it also has removeable plates that make cleanup a breeze.
I think it’s fun to shred potatoes with my food processor, and I really prefer that texture, but this would work well with frozen shredded potatoes, too. Just adjust the timing as needed.
Available NOW!
Just a few of the recipes in this special collection:
-
- Raspberry Jam Chocolate Chip Cookies
- Very Vanilla Ice Cream
- Chocolate Sweet Potato Brownies
- Apple Pear Crumble
- Spiced Toffee Pecan Cookies
- Black Forest Cupcakes
- PB and J Oatmeal Cookies
- Fresh Fruit Mini-Tarts
- Banana Split Mini-Bundt Cakes
- Chocolate Peppermint Cupcakes
Filled with recipes to make in your own healthy kitchen!
Over 80 pages of deliciously EASY, guilt-free, healthy, happy, whole food plant-based treats!
Each recipe is entirely sugar-free, oil-free, and gluten-free, too.
Find new favorites to make in your own healthy kitchen. Every recipe was designed to make you feel fabulous inside and out!
Full-page color photo accompanies each recipe.
WAFFLE IRON HASH BROWNS
2 pounds red-skinned potatoes, peeled
1 teaspoon kosher salt, or to taste
1/4 teaspoon onion powder (optional)
light sprinkle of Cajun seasoning
Instructions
Shred potatoes with a large food processor using the shredding blade (I love my Breville!) – or by hand with a box grater. (You’ll have about 5 cups of shredded potatoes, after this step.)
Once the potatoes have been shredded, allow to rest for about 10 or 15 minutes. After that 10 to 15 minutes, squeeze out as much of the moisture from the potatoes as you can. (I use a clean kitchen towel or two, with the potatoes rolled up inside, then twisted over a bowl or the sink to release the liquid. I find this step dramatically helps prevent sticking to the waffle iron with this oil-free method.)
Carefully unroll the towels and add shredded potatoes to a large bowl. Add seasonings. Combine well.
Heat waffle iron (I love my GreenPan!). I use a setting between medium-high and the highest setting…somewhere in that range. Once your waffle iron is ready, many models will signal with a chirp.
Note: If your waffle iron has four squares, you’ll probably be able to prepare hash browns in a single batch. Mine has only two squares, so I cook this in two batches.
Transfer potatoes onto hot Belgian waffle iron, slightly over-stuffing them (about 1 1/4 cups per square), and close the lid.
Set a timer for 15 minutes. (Although waffle irons vary, I’ve found 15 minutes is just perfect for us.)
Hash browns are ready when crispy and golden brown. Unplug, and carefully remove hash browns from the waffle iron using a silicone spatula or tongs.
Serve immediately.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
3 thoughts on “Waffle Iron Hash Browns”