Waffle Iron Hash Browns
“Why would anybody ever eat anything besides breakfast food?” This question is posed at the end of two of my favorite Parks and Rec episodes, first ‘Summer Catalog’ in season two and then in season seven’s ‘Leslie and Ron’. Breakfast is undoubtedly my favorite meal, though I have not gone so far as to hang this poster on my wall like Ron.
A few months ago I came across the blog (now book) Will It Waffle? that had a wide range of simple and not-so-simple meals that could be made in a waffle maker. Always in pursuit of the best homemade hash browns/crispy potatoes I was interested in trying out the waffle iron method, while simultaneously terrified of ruining our waffle maker.
Last week when we got some potatoes in our Frog Holler CSA box I finally gave it a shot and wow, I sure am glad I did. These were the mostly amazingly crispy potatoes I’ve had at home. They weren’t too thin either so you also got an inside consistency similar to tater tots. I didn’t have any problems with the potatoes sticking either which was a relief.
You didn’t think I would get through this post without talking about Michigan’s 38-0 win over Northwestern, did you?! I had to go out of town for a wedding so couldn’t go to the game but was with several other Michigan alums who kept a close eye on the game as the team finished off its third straight shutout.
- 2 pounds baking potatoes, peeled, shredded and squeezed dry
- 2 large eggs, lightly beaten
- 3 tablespoons all purpose flour
- 1½ teaspoons kosher salt
- 1 teaspoon baking powder
- ¾ cup shredded extra-sharp yellow cheddar cheese
- 3 tablespoons melted unsalted butter
- Preheat waffle iron according to product directions.
- In a large bowl combine all ingredients, mix well until combined.
- Pour batter, about ¾ cup depending on the size of your waffle iron, onto the hot waffle iron and spread around. Close waffle iron and cook for 5-7 minutes, until the outside of the potatoes are browned.
- Repeat cooking process with the remaining batter.