Griddle Hashbrowns

Griddle Hasbrowns1

Pull out your waffle-iron and lets make some crispy hashbrowns! Cooking the potatoes this way produces a tasty crunchy outside with a light inside. Pile the shredded potatoes inside the waffle-iron, close the lid, walk away and let it cook for 10-15 minutes. This breakfast practically cooks itself!

Griddle Hasbrowns1

Griddle Hashbrowns
5.0 from 2 reviews
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Serves: 2
Pull out your waffle-iron and lets make some crispy hashbrowns!
Ingredients
  • 2 large russet potatoes, peeled
  • ½ onion, finely diced (optional)
  • 2 eggs
  • Salt and pepper
  • Herbs and seasonings of choice (like; garlic or onion powder, parsley, chives)
  • 2 Tbsp (+ more for frying) melted butter, margarine or oil
Instructions
  1. Grate potatoes using a large box grater. Soak in water for 20 minutes, replacing water twice (helps to remove starch, so hashbrowns aren't so gummy). Drain, lay on a towel and pat dry.
  2. In a large bowl add remaining ingredients along with dried potatoes, if adding onion, sauté ahead of time, or add in raw. Mix well then spread some of the mixture into a hot greased waffle iron. Depending how big your waffle iron is, depends how much mixture you can add, as well as how thick you want them to be.
  3. Drizzle a bit more oil or melted butter over the top of the potatoes, then close the lid. Cook for 10-15 minutes, checking every 5 minutes. Once cooked, keep warm in oven while you cook the remaining potatoes.

 

 
 

11 Comments

  1. Can these be frozen? Like do up a bulk and. Freeze them for when iI need them as there are only two of us and we dont want to eat them for a week. And we both work so I cant make them when I want them. Thanks

  2. There should be no problem freezing them once they have been cooked and cooled. Wrap them individually in plastic wrap (or separate in a container between pieces of parchment paper). Rewarm them in the oven until hot and crisp.

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