Waffled Hash Browns Recipes

Steps:

• Thaw the hash browns at room temperature for about 3 hours, turning the package over occasionally. (Or you may place the frozen hash browns in the fridge overnight.) When they are thawed, preheat the waffle iron to medium-low heat.
• Place half the hash browns in the middle of a stack of three or four paper towels. Bunch up the potatoes and squeeze them to force out as much liquid as possible. Place the hash browns in a large bowl, then repeat with the rest of the hash browns.
• Drizzle in the butter, then add the pepper and toss everything together.
• Coat the surface of the waffle iron with cooking spray, then add 1/2 cup of the potato mixture to each well. (You should hear them start to sizzle!)
• Sprinkle the chopped ham evenly over the potatoes then add the cheese. Sprinkle about 1/4 cup of the potatoes over the top of each waffle. Then close the lid and let 'em cook! How long the waffles take to cook depends on the heat of your waffle maker and the moisture of the potatoes. Lift the lid and check on the waffles from time to time to make sure they aren't burning. The edges and the cheese will start to crisp up and get golden, but you'll want to keep it going until everything is deep golden.
• Use a dull knife or spatula to remove the waffles. Serve them with ketchup and dig right in! These are absolutely addictive. Crispy and wonderful!
• Change Things Up!
• For a simpler hash brown, omit the cheese and ham and just put 3/4 cup
• potatoes in each well.
• Add diced onion and green bell pepper along with the ham and cheese.

Steps:

• In a large bowl, whisk 1 egg, salt, cumin, pepper and chili powder. Stir in potatoes, onion, green chiles and salsa. Bake in a preheated waffle iron coated with cooking spray until golden brown and potatoes are tender, 8-12 minutes., In a large skillet, heat oil over medium-high heat. Break remaining eggs, 1 at a time, into pan. Reduce heat to low. Cook to desired doneness, turning after whites are set if desired. Remove from heat. Sprinkle with cheese; cover and let stand 3 minutes or until melted., Serve eggs with waffles and toppings of your choice.

Steps:

• Heat waffle iron. (Waffle iron without nonstick coating will need to be brushed with vegetable oil or sprayed with cooking spray.)
• Make potatoes as directed on box. When done, place in bowl. Place 2 (1/2 cup) mounded portions potatoes from bowl onto hot waffle iron to make 2 waffles. Close lid of waffle iron.
• Bake about 7 to 10 minutes or until golden brown. Carefully remove waffles. Serve immediately, or cover to keep warm. Repeat with remaining potatoes. Serve with toppings as desired.

Steps:

• Preheat waffle iron according to manufacturer's instructions. Spray waffle iron with cooking spray.
• Place shredded potatoes in a bowl. Pour enough cold water over potatoes to cover; soak for 2 to 3 minutes. Drain and rinse to remove starch. Squeeze water out of potatoes by hand or by rolling in a clean kitchen towel and twisting towel to wring out water.
• Toss potatoes with oil, garlic, salt, pepper, and paprika in a bowl until evenly coated. Stir eggs into potato mixture.
• Spoon half the potato mixture into preheated waffle iron; cook until potatoes are tender and golden brown, 5 to 8 minutes. Repeat with remaining potato mixture.

Steps:

• Preheat a waffle iron to medium-high heat. Preheat the oven to 200 degrees F. Peel the potatoes, then shred on a box grater. Squeeze out the excess liquid into a bowl and reserve.
• Combine the shredded potatoes, butter, chives, 2 teaspoons of the potato liquid, 1/2 teaspoon salt and a few grinds of pepper.
• Lightly brush the top and bottom of the waffle iron with melted butter. Pour a scant 1/2 cup of the potato batter into the waffle iron, close gently and cook until golden and crisp, 4 to 8 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
• Top the waffled hash browns with smoked salmon, dollop with sour cream and sprinkle with chives.

Steps:

• defrost your frozen hash browns (you can use microwave to speed it up, make sure you use DEFROST though).
• preheat your waffle iron to medium-high (mine has a 1-5 scale for heat, I use 4).
• whisk eggs, oil, garlic, salt, pepper, onion powder, and chives. Place hash browns in a center of a clean kitchen towel, gather up edges and twist out excess water from potatoes. Stir well the wrung out hash browns, ham and cheese into the egg mixture. The mix will not be super wet (this is correct).
• when waffle iron is ready (mine has a green light that comes on), coat the iron (both sides) with cooking spray. Use a overflowing cup measure to add the mix to the waffle iron (you may have to spread it a bit with a spoon - it does NOT have to be perfect) and close the lid. Cook for about 6-7 minutes until brown and crispy (mine has a green light that tells me when ready, if yours does not just check it around 6 minutes).
• remove and serve with butter, sour cream and chives or even plain.