Ina Garten’s waffle iron hash browns wowed our testers with crisp, crunchy outsides and creamy insides. Virtually like a latke with out the grease or mess, these beauties solely require potatoes, an egg, some onion, butter, and salt. Plus that waffle iron that’s been ready for its time to shine.
There’s numerous thriller round making hash browns at residence—they’re typically soggy or undercooked or bland. This ingenious technique from Ina Garten serves up completely crisp potatoes which are cooked via and style like precise spuds, not grease. Prime with something you want—applesauce, bitter cream, a fried egg—or only a sprinkle of salt.–Jenny Latreille
Ina Garten’s Waffle Iron Hash Browns
Waffle iron hash browns are the best and most scrumptious hash browns you’ll ever make. They’re actually crispy on the skin and creamy inside—and the most effective half is not any splatters on the range!
Preheat the oven to 250°F (120°C). Line a rimmed baking sheet with parchment paper. Preheat a Belgian or commonplace waffle iron on medium-high warmth.
In a food processor fitted with the grating disk, grate the potatoes. (You can too grate them on the massive holes of a field grater.)
Switch the potatoes to a clear kitchen towel and unfold them out. Working rapidly, roll the towel up like a jelly roll. Press firmly to squeeze out any moisture however not so exhausting that you simply break up the potatoes.
A nut milk bag additionally works properly instead of the kitchen towel for squeezing out extra moisture.
Dump the potatoes into a big bowl. Grate the onion the identical manner you grated the potatoes, unfold it out on the kitchen towel and squeeze out the moisture.
Add the onion to the bowl. Add the butter, egg, flour, 1 teaspoon salt, and 1/2 teaspoon pepper and blend with a fork.
When the waffle iron is scorching, brush either side generously with melted butter. Place a beneficiant 1/3 cup of the potato combination on every of the 4 waffle divisions, spreading it out with a fork.
In case you are utilizing a spherical or American-style waffle maker, purpose for about 3/4 cup of the combination per waffle.
Prepare dinner till the potatoes are browned and crispy, 6 to 10 minutes, relying in your waffle iron. Transfer the potatoes, browner aspect up, to the ready baking sheet and maintain heat within the oven, for as much as half-hour, when you put together the following batch.
Repeat with the remaining combination to make eight hash browns. Organize on a platter, sprinkle with salt, and serve scorching.
*How dry do my potatoes need to be for hash browns?
Properly, to place it gently, in all probability extra dry than you suppose. As Ina Garten herself says, you need to be light in order to not tear the strands of potato. However we would additionally like so as to add that you do not need to be so light that you find yourself with soggy hash browns. One in all our testers used a paper towel and a salad spinner to nice impact. Proceed gently however firmly—you are the boss right here, not these moist spuds.
Serving: 1portionEnergy: 225kcal (11%)Carbohydrates: 35g (12%)Protein: 6g (12%)Fats: 8g (12%)Saturated Fats: 4g (25%)Polyunsaturated Fats: 1gMonounsaturated Fats: 2gTrans Fats: 1gLdl cholesterol: 68mg (23%)Sodium: 82mg (4%)Potassium: 773mg (22%)Fiber: 3g (13%)Sugar: 2g (2%)Vitamin A: 263IU (5%)Vitamin C: 12mg (15%)Calcium: 38mg (4%)Iron: 2mg (11%)
Initially revealed June 06, 2021