One morning as I was trying to get motivated enough to finish packing up the Christmas Decorations, I convinced myself that if I had something satisfying for breakfast, I’d be more productive. Yeah, right.
Anyway, I got to thinking about all those images I’ve seen for making hash brown potatoes in a waffle iron. That sounded simple enough. Without any recipe, with only a picture in my head, I set about making crisp, buttery breakfast potatoes.
These were delicious. Perfectly crisp and golden on the outside, butterier and soft on the inside. This recipe will make four squares of perfect potatoes. You can increase or decrease the recipe depending on how many squares you’d like and what else you might be serving. So simple!
Note: The recipe I’ve created works perfectly with my heavy two-square Belgium Waffle Iron. If you have a light-weight iron, you might want to think about weighing the top down with a can or something. If your iron is a four-square, it might take more potatoes. Play around with things to see what works best for you.
Belgium Waffle Hash Browns
4 medium Russet Potatoes, divided
2 tablespoons Butter, divided
Kosher Salt to taste
Black Pepper to taste
2 Green Onions, optional for garnish
Sour Cream if desired
Heat oven to 300 degrees. Place a wire rack in a rimmed baking sheet. Set in the oven to warm. Make the Belgium Waffle Hash Browns in two batches.
Peel two potatoes, then grate each potato using the large holes of a cheese grater. Place the grated potatoes in a colander submerged in cold water. Let the potatoes soak for a few minutes to release some of their starches.
Drain, then place in a cheesecloth or clean kitchen towel and squeeze out as much of the water as possible. Place the shredded potatoes in a microwave-safe bowl. Top the potatoes with a tablespoon of butter. Cover the bowl with plastic wrap and microwave on high for 2 minutes.
While the potatoes get a jump-start in the microwave, spray a heavy Belgium Waffle Iron with non-stick spray. Heat the waffle iron using the darkest setting.
Remove the potatoes, stir the butter through the potatoes to coat. Season generously with salt and pepper. Stir again.
Divide the potatoes into two handfuls. Spread the potatoes out on the hot iron. Close the lid, pressing if need be to close completely.
Cook the potatoes undisturbed for about 15 minutes or until potatoes are golden brown.
Carefully remove the waffle hash browns from the waffle iron. Place on the wire rack in the oven.
Repeat with remaining two potatoes – peel, grate, rinse, zap and cook. While the second batch of potatoes are cooked in the waffle iron, trim the root ends from the green onions. Slice the onion and set aside.
Serve garnished with chopped green onions and sour cream if desired.
Note: If you are serving with scrambled eggs, or an omelette, the sour cream is a nice touch. If serving topped with poached eggs or sunny-side-up with runny yolks, place the eggs right on top of the waffled potatoes and let that rich, bright yolk soak in.