Waffle Hash Browns are not only a unique way to utilize your waffle iron, they are a simple, nutrient-packed dish. Load them up with eggs for the main entree the whole family will love, or serve as a veggie side dish.
Potatoes tend to get a bad rap when they really don’t deserve it.
Our love of greasy fries, potato chips, and baked potatoes topped with butter and sour cream contribute a lot of fat and calories to this healthy food.
Potatoes, in their natural state, are loaded with vitamin B6, potassium, copper, vitamin C, manganese, phosphorus, niacin, pantothenic acid, and are a great source of dietary fiber. A potato is about 80% water and 20% solids. An 8 ounce baked or boiled potato has only about 100 calories.
I love finding fun facts, or tidbits of history behind a food.
Let’s take a quick look at some info on the potato:
How Did The Potato Make It’s Way To The United States?
According to Potatoes USA, potatoes arrived in the Colonies in 1621 when the Governor of Bermuda sent two large cedar chests containing potatoes and other vegetables to the Governor of Virginia at Jamestown. The first permanent potato patches in North America were established in 1719. From there, the crop spread across the country and the rest is history.
Where Do I Store My Potatoes?
Always store potatoes in a cool, well-ventilated place. Colder temperatures, such as in the refrigerator, cause a potato’s starch to convert to sugar, resulting in a sweet taste and discoloration when cooked. Store potatoes in the perforated plastic bag or paper bags they come in and keep out of light for extending shelf-life.
Why Are My Potatoes Green? Are They Safe To Eat?
Green on the skin of a potato is the build-up of a chemical called Solanine. It is a natural reaction to the potato being exposed to too much light. This chemical produces a bitter taste and if eaten in large quantity can cause illness. Make sure to cut away the green portions of the potato skin before cooking and eating.
Why Are My Potatoes Sprouting?!
Sprouts are a sign that the potato is trying to grow. Storing potatoes in a cool, dry, dark location will reduce sprouting. Simply cut the sprouts away before cooking or eating the potato.
Enough about potatoes, let’s start talking waffles.
It was interesting to learn that while potatoes came to America in 1621, waffles appeared just the year before in 1620.
Dutch “waffles” came to America with the Pilgrims, after the Pilgrims spent time in Holland prior to sailing to America. Jump ahead to 1789. Thomas Jefferson returns to the U.S, bringing with him a long-handled waffle iron. This begins the trend of “waffle frolics” or waffle parties, where guests enjoyed their waffles sweet or savory. Everyone loves a good waffle!
Around Christmas, I decided it was time to purchase our own waffle iron. Now we can have our own “waffle” parties at home with this slick new waffle maker!
Click on the waffle iron photo to check pricing on Amazon.
My son has not stopped cooking waffles since. He started cooking breakfast every morning, experimenting with this new gadget. Thank goodness the griddle plates come out and are dishwasher safe, it makes for easy cleanup.
When I paged through the lasted edition of Cooking Light, I saw a recipe I had to try – Waffled Hash Browns. I was amazed. Two classic comfort foods joined together!
I am lazy in my cooking- meaning I like to simplify recipes as much as I can.
What does that mean for this recipe? It means no shredding potatoes! All you need to do is put those puppies straight into your blender and use the pulse button.
Pulse the potatoes 3-4 times (don’t puree!) and boom- shredded potatoes!
Check out how simple it is to shred potatoes in my live clip from the show Living With Amy.
I always leave the skin on potatoes, even when I mash them. The skin of a potato is loaded with good for you nutrients and fiber so don’t put it down the drain! There are so many variations on this basic waffle hash brown recipe.
I made them as a side dish with a Greek yogurt sauce (YUM!) but my kids like them with ketchup. My favorite way –> topped with a fried egg served for dinner.
You could serve them for breakfast as well, I just don’t cook that early. 😉
I am going to admit something.
I had no clue how to cook a fried egg.
Really, I had to google it.
My fried eggs never turned out right. They got all rubbery and no one would eat them.
But then the waffle hash brown came into my life and I HAD to learn how.
I am going to share the tricks I learned about frying an egg so you don’t have to suffer through rubbery eggs.
Step 1: Heat 2 tsp butter or oil in a skillet over medium-high heat.
Step 2: When the pan is hot, crack eggs, one at a time, carefully and slowly into the pan.
Step 3: IMMEDIATELY turn down the heat to low, season with a bit of salt & pepper if desired.
Step 4: Slowly cook eggs until white is set and yolks are cooked to your preference, longer for over hard eggs.
That’s it. So easy if you have the pan at the proper temperatures!
The perfect compliment to the waffle hash browns. The only tricky part of this recipe is removing the extra moisture from the potatoes -remember they are 80% water – with the paper towel.
Just use a large enough bowl lined with paper towel and it is easy and less messy. I used a small bowl the first time, and that was a bit messy as the potato chunks were all over my counter. You don’t need to get that much moisture out. I forgot this step once and the hash brown turned out just fine.
Be aware that the waffle iron will not close tight at first. It will be really full – until they start to cook down a little. After 2 minutes you will be able to carefully close the waffle iron and finish cooking the potatoes.Print
Waffle Hash Browns are not only a unique way to utilize your waffle iron, they are a simple, nutrient-packed dish. Load them up with eggs for a main entree the whole family will love, or serve as a veggie side dish.
- 4 eggs
- 2 tsp butter or oil
- 6 red potatoes
- 1/4 tsp granulated garlic
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/8 tsp crushed red pepper flakes ((optional))
- Non-stick cooking spray
- paper towel
- Heat waffle iron to medium-high
- Place potato into blender and pulse until chopped, not pureed
- Place paper towel into a bowl, then squeeze chopped potatoes with the paper towel, removing excess water
- Dispose of the paper towel
- Add seasonings to potatoes, stir
- Spray waffle iron with non-stick cooking spray
- Place potatoes onto the griddle, spreading evenly, waffle iron will be very full and won’t close tightly
- Cook 2 minutes, then carefully shut waffle iron tightly
- Continue cooking 14 minutes
- While hash brown is cooking, heat 2 tsp butter or oil in a skillet over medium-high heat
- When the pan is hot, crack eggs, one at a time, carefully and slowly into the pan
- IMMEDIATELY turn down the heat to low, season with a bit of salt & pepper if desired
- Slowly cook eggs until white is set and yolks are cooked to your preference, longer for over hard eggs
- Carefully remove waffle hash brown from the waffle iron
- Divide hash brown into 4 sections and top with a fried egg
Optional Yogurt Sauce:
- 1/4 cup Greek yogurt
- 1/4 tsp minced garlic
- 1 tsp capers
- 1 tsp fresh lemon juice
- salt and pepper to taste
- Mix all ingredients together and top hash brown from above recipe
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