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How to Make Hash Browns in a Waffle Iron
How to Make Hash Browns in a Waffle Iron
- Recipe Submitted by Herb on 10/31/2014
Category: Healthy Recipes, Potatoes, Peppers, Onions
Ingredients List
- 2-3 cups grated potatoes
- 1 16 oz can black beans
- 1 green bell pepper
- 1/3 white onion
- 3 tablespoons nutritional yeast
- Salt & pepper to taste
Directions
1. Gather all the ingredients. You can use frozen grated potatoes (easiest) or make them yourself by actually grating a potato or two. Either way, ensure that the grated potatoes are at room temperature so they are more pliable. Also rinse and drain a can of black beans, chop a green bell pepper, chop a white onion, and measure a few tablespoons of nutritional yeast (which adds a wonderful cheesy flavor), as well as some salt and pepper.
2. Start preheating the waffle iron and (optionally) add just a dab of vegetable oil to prevent sticking. Meanwhile, add all these ingredients into a mixing bowl and toss well. When the iron is hot, add a few handfuls of the mixture onto the iron, trying to spread evenly. It should be quite a bit thicker than typical waffle batter, as it will cook down.
3. Close the lid and press down firmly (ideally, set something heavy on top, like a mortar and pestle) to compact the ingredients. Allow to cook for at least 5 minutes (ignoring the signal that says the “waffle” is done). Open the lid occasionally to ensure it”™s not burning. When the top is browned and crispified, the hash browns are officially done.
4. In full disclosure, it is nearly impossible to pull these hash browns out in one perfect waffle shape. I tried all morning to create different techniques that would hold together, using flax, flipping the iron upside down, etc. It didn”™t work (but if you have any ideas, please let me know). The fact is, however, that these hash browns are more perfectly cooked than any other method I”™ve used and the cleanup is almost nonexistent. Take one bite and it won”™t matter if they”™re scrambled together or shaped like a waffle.
2. Start preheating the waffle iron and (optionally) add just a dab of vegetable oil to prevent sticking. Meanwhile, add all these ingredients into a mixing bowl and toss well. When the iron is hot, add a few handfuls of the mixture onto the iron, trying to spread evenly. It should be quite a bit thicker than typical waffle batter, as it will cook down.
3. Close the lid and press down firmly (ideally, set something heavy on top, like a mortar and pestle) to compact the ingredients. Allow to cook for at least 5 minutes (ignoring the signal that says the “waffle” is done). Open the lid occasionally to ensure it”™s not burning. When the top is browned and crispified, the hash browns are officially done.
4. In full disclosure, it is nearly impossible to pull these hash browns out in one perfect waffle shape. I tried all morning to create different techniques that would hold together, using flax, flipping the iron upside down, etc. It didn”™t work (but if you have any ideas, please let me know). The fact is, however, that these hash browns are more perfectly cooked than any other method I”™ve used and the cleanup is almost nonexistent. Take one bite and it won”™t matter if they”™re scrambled together or shaped like a waffle.
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