I am a southern girl from Tennessee, and I love hash browns! I love crispy hash browns even more! Which brings me to my favorite discovery this week… hash browns cooked in the waffle iron. I don’t like when the outsides are brown but they are mushy and wet tasting. So I tried the waffle iron and love the results, crispy all the way through and perfectly browned.
So first I used my salad shooter to shred the potatoes into ice cold water and let them sit for about 30 minutes. This helps remove the starch.
Next I removed the potatoes and placed them in the middle of a non-terry cloth towel and wrung them out of water. I laid it open flat and spread them back out and patted dry some more with some paper towels.
Next I fired up the waffle iron to medium heat. This is important because too high and they will brown fast and still be mushy, I made this mistake the first time. I placed a handful of potatoes on the iron and shut it.
Every five minutes or so I checked it and used a fork to move them around so they cooked evenly.
When they were done they looked like this.
Nothing was mushy, all crispy and golden brown! My favorite I added some salt and served with scrambled eggs.
Okay, this will be my method of cooking hash browns from now on! I loved the results and ease.
Thanks for stopping by!