Waffle-Iron Hash Browns
Shredded russet potatoes cook in a waffle iron into crisp-edged hash browns with tender centers and no skillet flipping.
Prep 10 min · Cook 8 min · Total 18 min · Makes 2 servings
Ingredients
- 2 russet potatoes, about 10 ounces each, peeled and shredded
- 1/2 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 teaspoons unsalted butter
Directions
- Heat your waffle iron; if you can adjust the heat, choose medium. Wrap the shredded potato in a towel and squeeze hard, getting out as much moisture as you can.
- Transfer the potato to a mixing bowl and toss it with the salt and pepper.
- With a silicone brush or a paper towel, carefully coat the top and bottom plates of the waffle iron with the butter.
- Mound the shredded potatoes into the waffle iron, adding a little more than seems tidy, then close the top. The lid will press the potatoes together so they cook into one waffled piece. Cook for 2 minutes, then carefully push down on the lid to compact them more, remembering that it may be hot.
- Cook the potatoes for another 5 minutes, then start taking a look. They are done when the surface is browned all over, about 1 to 2 minutes more. Serve hot with eggs or any other breakfast foods.