Saturday, August 29, 2015

Waffled hash browns

On a whim, while browsing Amazon, I bought a cookbook called Will it Waffle? Some of the recipes are a bit goofy (doubt I'll be making wontons in my waffle maker) but others are absolute genius, like these waffle hash browns.

You see, if you like things crispy, then the waffle iron just might be the perfect gadget for cooking! The high heat and extra surface area created by those wells means more crispy, crunchy, goodness.

You could practically break the hash browns in half and just eat them straight with your hands! And I loved how easy they were to portion out.

I have yet to try other recipes from this book (the fawaffle [falafel] has gotten incredible reviews, so it's next on my list) but after reading through all the recipes I have to admit that they seem more "legit" than a kitschy book on using your waffle maker. The ingredients and recipes all sound great, they just all use a unique way of cooking.

Yours in always having fun with her cooking,

Waffled Hash Browns, adapted from the book Will It Waffle?
Serves 2 (1 large waffle hash brown)

1 russet (baking) potato, about 10 ounces each, peeled and shredded
1/2 tsp finely chopped fresh rosemary or 1 tsp dried
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoons unsalted butter, melted or baking spray

  1. Preheat waffle iron (Belgian or standard style will both work). If it has temperature controls, set it to medium. 
  2. Squeeze shredded potato with a towel until it’s as dry as possible (hot tip: if you have a potato ricer you can squeeze your shredded potato in that to save your towel).
  3. In a mixing bowl, combine shredded potato, rosemary, salt, and pepper. 
  4. Use baking spray or butter to grease both sides of the waffle iron. If using butter, carefully grease both sides using a silicone brush or paper towel. 
  5. Pile shredded potatoes into waffle iron, over-stuffing it a bit, and close lid. (The pressure of the lid will compress the potatoes and help them emerge as a cohesive, waffled unit.) 
  6. Cook for 2 minutes, then press down on lid to further compress potatoes (be careful: lid may be hot). 
  7. Continue cooking potatoes for 5 minutes longer, then begin checking them: the are ready when potatoes are golden brown all over, about 1 to 2 minutes longer.


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