♫ Listening to: Up and Down by Wavves and Culture Abuse ♫
This recipe is from Hannah Kaminsky’s latest cookbook called Real Food, Really Fast. If you’re into cooking things that are super quick, this is the cookbook for you. AND, it’s even on sale for only $13 on Amazon right now.
In Hannah’s waffle iron, she was able to make 4 waffles, but since mine makes smaller waffles, I was able to eek 6 or 7 out of this recipe. I also used fresh potatoes, and her recipe calls for frozen shredded potatoes.
Hash Brown Waffle Ingredients
To save time, use frozen shredded potatoes and skip the first 2 steps.
- 2 large potatoes
- 3 tablespoons melted vegan butter or margarine (if you avoid soy, get the soy-free earth balance; otherwise, get the organic earth balance)*
- ½ teaspoon pink sea salt
- ¼ teaspoon pepper
Hash Brown Waffle Directions
Grate the potatoes using a hand grater or a food processor with the grater blade.
Wrap the grated potato in a kitchen towel and squeeze out the liquid.
Mix the potatoes with half of the melted vegan butter, the salt, and the pepper.
Toss everything with your hands in a large bowl until the potatoes are evenly coated.
Heat the waffle iron according to the directions on your waffle iron.
Grab a handful of potatoes, squeeze any excess moisture out of them into the kitchen sink, and press the potatoes into one of the waffle iron cubbies.
Cook for 5-8 minutes.
Repeat with the remaining potato shreds.
Serve immediately. I had mine with ketchup and cashew cheese.
* I use mostly organic ingredients when I cook, but I realize that not everyone has the disposable income to purchase all organic ingredients. Therefore, I only specify organic on the ingredients that really matter - when buying the organic version is the only way to ensure that the item is vegan.