Crispy Waffle Hashbrowns

Name: How to cook Crispy Waffle Hashbrowns - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 hashbrowns
Cuisine: Us

Introduce

Chef :

Maggie Conlon Martin

Crispy Waffle Hashbrowns

I love crispy potatoes of any kind. When I saw posts about cooking various foods in a waffle iron, this was the first thing I wanted to make. Didn't own a waffle iron because I don't like waffles, so I found this Mini Dash tiny one for under $10. Worked out perfectly! Crunchy on the outside, soft inside, these potatoes were a quick, yummy snack! They'd also be a nice addition to an English muffin breakfast sandwich because it's just slightly larger than an English muffin (when made in the Mini Dash).

Ingredient

Food ration :

4 hashbrowns

Cooking time :

8 minutes

1-1/2 c.

frozen hashbrowns

2 T.

butter

1/2 c.

freshly grated parmesan cheese

Cooking instructions

* Step 1

Microwave the butter with hashbrowns until thawed, 30-45 seconds. Stir in remaining ingredients and preheat the waffle iron.

* Step 2

Using a 1/2 c. dry measure cup, place 1 scoop of the potato mix on the center of the waffle iron. No need to spread out. Close the lid and press down firmly for a few seconds. (Use a hot pad!) (No need to spray with cooking oil first; the butter in the mix kept them from sticking.)

* Step 3

Cook to desired browning. Mine cooked for 8 minutes. Enjoy!

* Step 4

TIP: Mix up 6X the recipe measurements, or more. Keep mixture refrigerated, covered, to use whenever you crave some crunch. The potatoes don't discolor.

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