Because I happen to have a waffle iron and have very rarely used it, I thought I’d break it out today. I saw some potatoes sitting in the kitchen from my weekly CSA box and voila! A new recipe was born. I decided to make a non-fry version of hash browns. The experiment was a success!
In this recipe the potatoes become nice and crispy without the need for frying. They cook quickly in the waffle iron, receiving heat from both top and bottom. Adding fresh herbs, such as parsley, contributes extra flavor and of course nutrients. Parsley is especially rich in vitamin K.
Waffle-style Potato Hash Browns
Makes 2 full “waffles”
- 4 medium yellow potatoes, shredded (I used a food processor with a shredding adapter)
- 3 tbl fresh parsley, finely chopped
- 2 tbl extra virgin olive oil
- 1/4 tsp sea salt
- Shred the potatoes, place them in a bowl, fill bowl with water, and allow to soak for 5 minutes. Next drain the potatoes completely, patting dry to remove any extra liquid. This rinsing helps remove some of the starch.
- Mix in the chopped parsley, olive oil, and salt.
- Turn on your waffle iron and once heated place about half the potato mixture on the iron. Spread the mix out to cover most of the iron, without spreading it too thin. You want to have a thick layer.
- Allow the potatoes to cook for around 10-12 minutes, checking periodically to make sure they don’t get too brown. I cooked my potatoes for around 15 minutes, however I think my iron just wasn’t getting hot enough. So definitely check your potatoes at the 10 minute mark! Hash browns will be done when they are crispy and golden brown.
- Use a spatula to remove the potatoes from the iron. They should come out pretty easily.
Pair these has browns with some sauteed greens, a side of fresh fruit, and top with avocado for a delicious breakfast.
On the blog agenda for next week is a discussion of plans for exploring my new home in California and sharing what I’ve done so far. Stay tuned!