Nothing beats a side of crispy hash browns with some eggs and bacon for breakfast. Making the classic spuds at home usually involves flipping and turning them in a hot skillet, but that can get a little messy. Instead, try this tasty and hassle-free way of cooking hash browns in a waffle iron!
Many people have tried this tip, but I recreated it using a recipe on the 30Seconds Food blog that took less than 10 minutes to cook. It shaves off about five to ten minutes off from the usual cook time!
The blog says to wash and peel two russet potatoes and shred them with a grater. Next, place the potatoes in a tea towel and squeeze out any excess starchy liquid. This helps get the hash browns super crunchy as they’re cooking (yum!). Mix the potatoes with salt and pepper in a bowl. Preheat the waffle iron to medium and brush the grates with two tablespoons of melted butter or oil once it’s hot. Spread the potato mixture evenly around the waffle iron to fill it completely.
Depending on the size of your machine, this will make about two smaller hash browns or one large portion. Don’t be afraid to pile the potatoes high if you want a thick hash, though — it won’t ooze out of the sides like a runny batter would. Close the lid and let it cook for six to nine minutes, or until it’s golden brown and crispy. Then simply remove it with a spatula and serve with the rest of your breakfast spread.
As someone who loves hash browns, I couldn’t pass up trying this recipe at home. I made a slight tweak by mixing the grated potatoes with two tablespoons of melted butter. This was a small measure on my part to further prevent them from sticking to the machine, which I also greased. (It paid off, I didn’t have to soak or scrub the grates afterwards!) The extra-buttery flavor was definitely a plus, too.
After taking the first bite, I noticed they had the same delicious flavor as regular hash browns, but they were so much easier to cook and serve! I didn’t have to pan-fry anything or drain them on paper towels. Next time, I might add some thinly sliced onions to the potato mix for a sweet, caramelized twist. But overall, I was really impressed with how well they turned out on the first try.
It’s safe to say I’ll be using my waffle iron to cook other foods like this! If you don’t want to go through the process of shredding spuds yourself, you can probably get the same speedy results from frozen hash brown mixes. Either way, I’ll be getting creative with how to use this handy appliance more often.
This article originally appeared on our sister site, First For Women.