♫ 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
- 2 large potatoes
- 3 tablespoons melted earth balance
- ½ teaspoon 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 earth balance, the salt, and the pepper.
Toss everything with your hands in a large bowl until the potatoes are evenly coated.
Heat the waffle iron.
Coat the waffle iron with remaining melted earth balance (I use a silicone brush).
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 cubbies.
Repeat until all of the waffle cubbies are filled, and close the waffle iron tightly, locking it if it has a locking mechanism.
Cook for 5-8 minutes.
Pry the hash browns carefully out of the waffle iron, using a silicone spatula to help loosen them from the iron.
Repeat with the remaining potato shreds.
Serve immediately (I had mine with ketchup and cashew cheese).