We’ve all been there. Standing at the stove, gently nudging those grated potatoes. Continuously. Making sure they brown on all sides. Not so much fun. Here’s the solution. Who knew it could be so easy? Make your next batch with a waffle iron.
These Waffled Hash Browns with Rosemary have a wonderful crunch on both sides with a creamy flavorful interior. You may never reach for that cast iron skillet again. At least not for hash browns, anyway.
Just a few ingredients…
As you can see, it doesn’t take a bunch of ingredients to make these delicious treats. They’re flavored with fresh rosemary and, of course, salt & pepper. Then there’s the light coating of butter. All good. Feel free to make these your way. If you aren’t a fan of rosemary, give some chopped fresh thyme a try. The addition of minced onion or chopped chives would be awesome. Or a sprinkle of garlic powder.
I found this recipe in Will It Waffle? – 53 Irresistible And Unexpected Recipes To Make In A Waffle Iron, written by Daniel Shumski. It turns out that this guy is totally into waffling. If he thinks something delicious can be made even better in a waffle iron, he gives it a try. When it works, he shares the good news with all of us. Lots of fun and unexpected recipes can be found in this cookbook. I plan to try more than one or two.
Give them a squeeze…
If you’ve made hash browns in the past, you already know how important it is that the shredded potatoes be as dry as possible. If they’re too wet, they’ll end up steaming as they cook without producing that crunchy exterior you’re expecting. The process is quick and simple. Pile your freshly shredded potato into a square of cheese cloth or several layers of paper toweling. Pull up the edges to form a purse-like shape, hold it over a bowl and squeeze until all of the excess moisture is removed. Check out what the folks at Serious Eats have to say about making the crispiest shredded hash browns.
Preheat your waffle iron…
For this recipe, you’ll set the temperature to medium. Every waffle iron is different. You may need to tweak the setting on yours as you give this a try. I use my Bialetti Belgian Waffle Maker with a good outcome every time.
Butter it up…
Once your waffle iron is preheated, get into all of those crevices with your melted butter. It will add amazing flavor while it prevents the waffled hash browns from sticking. Pile the shredded potato mix onto the center and close the lid. That will give you a substantial thickness in the center of your hash browns with very crispy edges. If you prefer to have more crunchiness throughout, spread the shredded potatoes out to the edges to form an evenly thin layer before you close the lid. What you see here in the second photo is the way the partially cooked potatoes appear after about half of the total cooking time.
It is important to remember that the total cooking time will vary depending on a few factors…
- The temperature controls of your particular waffle iron
- How fine your potatoes are shredded
- How you’ve mounded the shredded potatoes
Consider the suggested cooking times in the recipe to be just that …suggestions. Your best bet is to hover a bit. Take a peek at the progress as you go. That way you can judge when your hash browns are cooked through and have reached the perfect golden brown crunchiness.
Prepare to enjoy your Waffled Hash Browns with Rosemary…
Serve these beauties while they are still piping hot from the waffle iron. Delicious when topped off with some sour cream, chives and shredded cheddar. Of course, the little guys love to dip them in ketchup. Some of the big guys, too.
waffled hash browns with rosemary
Adapted from Will It Waffle? by Daniel Shumski
Crispy potato pancakes with crunchy nooks and crannies.
- 1 russet baking potato, peeled & shredded (about 10 ounces)
- 1/2 teaspoon finely chopped fresh rosemary
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon unsalted butter, melted
- grated cheddar cheese, sour cream or ketchup for serving
Preheat a waffle iron on medium.
Squeeze the shredded potato with a towel until it’s as dry as you can manage. (Excess liquid is the enemy of crispiness; your potatoes will steam if they aren’t dried well.)
In a mixing bowl, combine the shredded potato, rosemary, salt and pepper.
With a silicone brush, spread the melted butter on both sides of the waffle iron.
Pile the shredded potatoes into the waffle iron – over stuff the waffle iron a bit – and close the lid. (The pressure of the lid will compress the potatoes and help them emerge as a cohesive, waffled unit.)
After about 2 minutes, press down a bit on the lid to further compress the potatoes. (Careful - the lid may be hot.)
Check the potatoes after about 10 minutes. They should be just starting to turn golden brown in places.
When the potatoes are golden brown throughout, 1 to 2 minutes more, carefully remove them from the waffle iron.
Serve immediately with grated cheese, sour cream and/or ketchup offered on the side.
If you prefer to have more crunchiness throughout, spread the shredded potatoes out to the edges to form an evenly thin layer before you close the lid. Keep a close watch as they will now require less cook time.
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