Recipes
Waffle Iron Hash Browns by Monica
This is one of my favorite hacks for breakfast or brunch. Not only do these Waffle Iron Hash Browns come out super crispy and full of flavor because of the Bacon Up, but with the waffle iron, I don’t have to stand by the stove and worry about how much to stir or when to flip them. I can make sure everything else is coming along while they cook! And a bonus: These Waffle Iron Hash Browns can be used to make sandwiches, too. Get creative with eggs, cheese, plus sausage or bacon – and enjoy!
Equipment
- Large Bowl
- Waffle Iron
- Pastry Brush
Ingredients
- 6 tablespoons Bacon Up -- separated
- 16-20 oz shredded hash browns -- You may make your own, but I used refrigerated Simply Potatoes; frozen are fine, too, but must be thawed first and any moisture squeezed out
- 1 egg
- Salt and pepper or your choice of seasoning -- I used Kosmos Q brand SPG (salt/pepper/garlic)
Instructions
- As noted in Ingredient section, if using frozen hash browns, first thaw and squeeze out any excess moisture
- Preheat your waffle iron on the high setting.
- Using a pastry brush, coat both sides generously with Bacon Up Bacon Grease, thoroughly coating each pocket and bump .
- While melting 2 tablespoons of Bacon Up, pour shredded hash browns into bowl.
- Pour the melted Bacon Up over the hash browns, add the egg, and season to taste with salt and pepper or any seasoning of your choice (I used a salt-pepper-garlic blend from Kosmos Q). Stir to mix.
- Scoop half of the seasoned hash browns into the waffle iron, pressing lightly to flatten and fill to the edges. Add salt or other seasoning, if desired.
- Close the waffle iron and cook for 10 minutes.
- Remove finished hash brown waffles and repeat with remaining seasoned hash browns, being sure to re-coat both sides of the waffle iron with more Bacon Up.
Video
Notes
These are very simple, basic hash browns and they are delicious. But feel free to add vegetables or meats to the hash brown mixture, if you’d like - some people stir in chopped chives, onions, green peppers, diced ham, or bacon bits. Note that cheese tends to cook faster than the potatoes and can burn.
