Cooking Lesson #175 Waffle Iron Hash Brown Potatoes

The 2020 Holidays Recipe Collection

How you doin’? Are you looking to make something a little different? Maybe a little fun? When was the last time you used your spiffy new waffle iron that you got for Christmas a few years back? The novelty doesn’t have to wear off, you just need to find/create fun other ways to cook with it.
 
Waffles are always fun. On Cooking Lesson #10 we featured Aunt Ethel’s Yeasty Overnight Waffles; they are always special, and they turn out great. While you have your waffle iron down from the top shelf of your kitchen cabinet try my Waffle Iron Hash Brown Potatoes. It’s easier than pie and people love the crisp texture you get without much effort. 
 
Ingredients
1-1/2 to 2 pounds russet (2 large bakers) potatoes, peeled
1 medium yellow onion
2 tablespoons melted salted butter, plus extra for the waffle iron
1 extra-large egg, lightly beaten
1 tablespoon all-purpose flour
1-1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
 
Directions

1. Preheat an oven to 250⁰F. degrees. You will put finished waffle potatoes in the oven to keep them warm until they all are done.
2. Preheat a Belgian or standard waffle iron on medium-high heat.
3. Grate the potatoes in a food processor fitted with the grating disk. (You can also grate them by hand on a box grater.)
4. Transfer the potatoes to a clean kitchen towel and spread them out.
5. Working quickly, roll the towel up like a jelly roll. Press firmly to squeeze out any moisture but not so hard that you break up the potatoes.
6. Transfer the potatoes to a large mixing bowl.
7. Grate the onion the same way you grated the potatoes, spreading it out on the kitchen towel and squeezing out the moisture.
8. Add the onion to the bowl.
9. Add the butter, egg, flour, salt and pepper and mix with a fork or tongs.
10. When the waffle iron is hot, brush both sides generously with melted butter. Place a generous 1/3 cup of the potato mixture on each of the four waffle divisions, spreading it out with a fork. Cook for 5 to 10 minutes, depending on your waffle iron, until the potatoes are browned and crispy.
11. Transfer the potatoes, browned side up, to a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes while you prepare the next batch.
12. Repeat with the remaining mixture to make 8 hash browns.
13. Transfer to a platter, sprinkle with salt, and serve hot.

ChefSecret:  I love my hash browns with a little country gravy. The gravy is great on top of waffled hash brown because it collects in all the nooks and crannies.

                                                       Country Gravy
Ingredients
2 tablespoons unsalted butter (you can use bacon fat if you’ve got it)
2 tablespoons all-purpose flour
1-1/4 cups whole milk
1 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon sweet paprika (if you’ve got it)
 
Directions

1. In a large skillet over medium heat, melt the butter.
2. Add the flour and cook until golden and bubbling, 2 to 3 minutes.
3. Whisk in the milk and bring to a simmer.
4. Season with salt, pepper and paprika, if using.
5. Bring the mixture to a simmer, and cook until slightly thickened, 3 to 4 minutes. (It will thicken as it cools!)
6. Remove from the heat.
   
7. Serve the gravy on top of the potato waffles.

Covid-19 Quip of the Day:  “This is an inquiry for those of you quarantined without children. Can you just do whatever you like all day? Do you get to eat your own snacks—without sharing? Is there any of that peace and quiet stuff going on? How is it? Inquiring minds need to know.”                                                          ~ Rachel, mother of four
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Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America.

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