Waffled Hash Browns
If you want to add more gluten free recipes to your recipe box, Waffled Hash Browns might be a recipe you should try. One serving contains 224 calories, 10g of protein, and 12g of fat. This recipe serves 2 and costs 50 cents per serving. This recipe from Recipe Girl requires black pepper, cheese, unsalted butter, and russet potato. 132 people were impressed by this recipe. It works best as a side dish, and is done in about 35 minutes. With a spoonacular score of 37%, this dish is not so great. If you like this recipe, take a look at these similar recipes: Waffled Hash Browns, Garlicky Bell Pepper Tofu Scramble with Waffled Jalapeño Hash Browns, and Hash Browns.
Servings: 2
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
1/2 teaspoon freshly ground black pepper
grated cheese, sour cream, bacon or ketchup (for serving)
1/2 teaspoon finely chopped fresh rosemary (or 1 teaspoon dried)
1 russet (baking) potato, about 10-ounces, peeled and shredded
1/4 teaspoon salt
1 teaspoon unsalted butter, melted
Equipment:
waffle iron
mixing bowl
pastry brush
Cooking instruction summary:
1. Preheat the waffle iron on medium.2. 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.)3. In a mixing bowl, combine the shredded potato, rosemary, salt, and pepper.4. With a silicone brush, spread the butter on both sides of the waffle iron.5. Pile the shredded potatoes into the waffle iron- overstuff 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.)6. After 2 minutes, press down a bit on the lid to further compress the potatoes. (Careful: The lid maybe hot.) Check the potatoes after 10 minutes. They should be just starting to turn golden brown in places.7. When the potatoes are golden brown throughout, 1 to 2 minutes more, carefully remove them from the waffle iron. Serve with grated cheese, sour cream and/or ketchup. I added bacon too!
Step by step:
1. Preheat the waffle iron on medium.
2. 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.)
3. In a mixing bowl, combine the shredded potato, rosemary, salt, and pepper.
4. With a silicone brush, spread the butter on both sides of the waffle iron.
5. Pile the shredded potatoes into the waffle iron- overstuff 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.)
6. After 2 minutes, press down a bit on the lid to further compress the potatoes. (Careful: The lid maybe hot.) Check the potatoes after 10 minutes. They should be just starting to turn golden brown in places.
7. When the potatoes are golden brown throughout, 1 to 2 minutes more, carefully remove them from the waffle iron.
8. Serve with grated cheese, sour cream and/or ketchup. I added bacon too!
Nutrition Information:
