Waffle Iron Hash Browns {Tiny Tip Tuesday}

Before we talk about this week’s Tiny Tip, I want to first thank everyone who shared, pinned, and posted my tip on homemade cooking spray. I had no idea it would be such a huge hit! With over 20,000 pins (and counting) on Pinterest, this thing is spreading like wildfire! There are also a lot of comments with other tips and suggestions, so be sure to check them out too! I would like to also personally thank Andrea from Frugally Sustainable for sharing it on her Facebook page. Please check out her pages – she truly is a wealth of information!

Ok, now on to this week’s Tiny Tip!

waffle iron hash browns

Oh, how I love waffles, I really do. In the battle between waffles and pancakes, waffles always win. The crispy outside, chewy inside…even those cute little uniform squares which perfectly cradle the right amount of syrup for each bite. Mmmm…

But this post isn’t about waffles. It’s about hashbrowns – in a waffle iron! Oh who am I kidding, I’m a lover of hashbrowns too. The crispy outside, chewy inside…even those cute little…a-ha! See what’s happening here? Who would have thought waffles and hashbrowns could be so similar?

waffle iron hash browns

Not me. That is until I heard about this amazing idea on Pinterest a while back. I quickly brushed over it and didn’t think much of it. Then, I attempted to make hashbrowns for the first time in my life – and failed miserably! Side note: since completely eliminating non-stick cookware from my kitchen, and only using cast-iron and stainless steel pots and pans, my little escapades in the kitchen have been more, shall we say…teaching moments? Yes, teaching moments. And hashbrowns have taught me that you DO NOT turn your back on them for too long or they will grab hold of your precious pan and hang on for dear life!

waffle iron hash browns

Yeah, we almost didn’t have hashbrowns that morning. I did, however, manage to salvage the layer of potatoes that wasn’t yet touching the pan, and that’s when I decided to go for round 2 in the waffle iron. I heated that baby up, sprayed some homemade cooking spray on it, and laid the potatoes right on the iron. About 15 minutes later, we had hashbrowns!

waffle iron hash browns
Raw potatoes
waffle iron hash browns
Just about ready!

It’s really the easiest thing, and works with any wafle iron – even my tiny little 2-waffle capacity iron. I actually got mine from my mom, since she wasn’t using it – thanks Mom! But you could even look for a second-hand iron at thrift stores, garage sales, etc.

waffle iron hash browns
Aren’t they beautiful?

waffle iron hash browns

In looking for a little inspiration for this post, I came across the coolest site! Waffleizer is an amazing blog that attempts to answer the question, “Will it waffle?” Basically, the author attempts different culinary experiments in his waffle iron – and with great success! Check out the site for more great ways to use your waffle iron; everything from quesadillas, to mac-n-cheese, to even cupcakes! Seriously, check it out. Now. You’ll thank me later. And it’s a great way to get more mileage from your waffle iron!

waffle iron hash browns
Perfectly crispy outside, soft inside.
Waffle Iron Hashbrowns
Recipe Type: Breakfast
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 2
Ingredients
  • 1 medium potato
  • salt and pepper + other seasonings, to taste
Instructions
  1. Wash and shred the potato.
  2. Place shredded potatoes in a towel and squeeze the water out. (This is imperative for crispy hashbrowns!)
  3. Put potatoes in a bowl and top with salt, pepper, and any seasonings you like. (I added some paprika and garlic powder.)
  4. Spray the pre-heated waffle iron with cooking spray, and layer the potatoes on the iron, about 1/4 inch thick.
  5. Close the lid and let them cook, checking on them after about 10-15 minutes.

 

This post was proudly featured here:
Hash Browns

This post was shared here: Frugal Tuesday Tip: Getting Ahead Blog, Frugal Tuesday Tip: Learning the Frugal Life, Kitchen Tip Tuesdays, Anti-Procrastination Tuesdays, Frugal Days, Sustainable Ways, Works for Me Wednesdays, Real Food Wednesdays, Penny Pinching Party Wednesdays,

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Sarah UmmYusuf is a former school teacher turned stay-at-home wife and mama with a passion for all things simple, natural, and homemade. She loves the natural world, and believes the solutions to many of the world’s ailments lie in nature. Her blog, , began as a way to document her family’s journey to a greener home, but has since become a thriving community and resource for those wishing to take small steps towards a more eco-friendly, natural and sustainable lifestyle. Follow her on Facebook, Twitter, Google+, and Pinterest.

Comments

  1. says

    Ha! Waffleizer. LOL.

    Waffles aren’t really that popular down here, I haven’t even seen a waffle iron for sale, so I might need to turn to le interwebz to import my own. I’m bringing waffles down under, baby!

  2. says

    Very interesting! I’m really careful about what I put in my waffle iron for fear of messing up the tefflon…. but this looks to easy not to try!

  3. says

    Over 20,000 pins! Woohoo! That’s awesome. :) These, look quite yummy. In fact, I’m going to pin them right now and will definitely give them a try!

  4. says

    My husband is the resident hashbrown maker in our house. He insists that I am the pickiest hashbrown-lover, ever! I have to have my crispy, or I won’t touch them.

    I can’t wait to try the waffle iron! It’s pure genius! :)

    • Sarah says

      Haha, yeah these were very crispy – the key is to squeeze out as much of their liquid as you can. It really is pure genius! Enjoy! :)

  5. says

    No way! I cant believe how crispy they get! my problem is, as you mentioned above, getting them truly crispy without burning them to a crisp. This is a fabulous idea and i WILL use it. Thanks!

  6. says

    I can’t wait to get a working waffle iron for this! I can’t eat hashbrowns unless they are super crunchy but I’m a fellow no-nonsticker and incredibly impatient so I rarely bother with them in my house. I think you just ruined my diet!

    • Sarah says

      Sadly, my waffle iron broke this past weekend, so I’m also on a search for a new iron. :( But believe me, you will LOVE these – they’re the crunchiest hashbrowns I’ve ever had!

  7. Judy says

    I found your blog through this post – Boy am I glad I did! Great recipes and tips! thanks! now to RSS you so I don’t miss a thing! and check out the Waffleizer.

  8. Appel says

    Made these tonight, yum! I brined thefirst batch & they were excellent. The second batch didn’t get brined & did not cook as well, stuck to thewaffle iron & did not get as crisp.

  9. says

    (I know this is an older post, but I’ve been archive-stalking Frugally Sustainable and saw it on a link-up.)

    This is a great idea, I can’t believe I hadn’t thought of it before! My hash browns always stick ferociously.

    By the way, I usually use an oil with a little bit of liquid lecithin combination for my grease. Olive oil alone has never cut it for me. I keep it in a container and use a pastry brush to apply it.

    • Sarah says

      Haha, archive-stalking Frugally Sustainable – such an awesome way to spend some free time :)

      It’s really amazing, Hannah! And thanks for the lecithin tip – will definitely check it out!

  10. Annie Savidge says

    I’ve seen this before on Pinterest and wondered how well it worked. Thanks for the post. The secret to hashbrowns in a pan is two-fold. 1. cast iron frying pan. and 2, cook your hashbrowns until the first side is done, slide them out onto a plate, invert them onto another plate and then slide them back into the pan to finish cooking. be sure to melt another 1/2 tblsp or so of butter in the pan before returning the hashbrowns to the pan.

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