Ina Garten’s Waffle Iron Hash Browns
User Reviews
5.0
15 reviews
Excellent
Ina Garten’s Waffle Iron Hash Browns
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Waffle iron hash browns are the easiest and most delicious hash browns you’ll ever make. They’re really crispy on the outside and creamy inside—and the best part is no splatters on the stove!
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Ingredients
- 1 1/2 pounds (2 large) russet (baking) potatoes* peeled
- 1 medium (7 oz) yellow onion
- 2 tablespoons (1 oz) melted butter plus extra for the waffle iron
- 1 extra-large egg lightly beaten
- 1 tablespoon all-purpose flour
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 250°F (120°C). Line a rimmed baking sheet with parchment paper. Preheat a Belgian or standard waffle iron on medium-high heat.
- In a food processor fitted with the grating disk, grate the potatoes. (You can also grate them on the large holes of a box grater.)
- Transfer the potatoes to a clean kitchen towel and spread them out. Working quickly, roll the towel up like a jelly roll. Press firmly to squeeze out any moisture but not so hard that you break up the potatoes.☞ TESTER TIP: A nut milk bag also works nicely in place of the kitchen towel for squeezing out excess moisture.
- Dump the potatoes into a large bowl. Grate the onion the same way you grated the potatoes, spread 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 mix with a fork.
- When the waffle iron is hot, brush both sides generously with melted butter. Place a generous 1/3 cup of the potato mixture on each of the four waffle divisions, spreading it out with a fork.☞ TESTER TIP: If you are using a round or American-style waffle maker, aim for about 3/4 cup of the mixture per waffle.
- Cook until the potatoes are browned and crispy, 6 to 10 minutes, depending on your waffle iron. Move the potatoes, browner side up, to the prepared baking sheet and keep warm in the oven, for up to 30 minutes, while you prepare the next batch.
- Repeat with the remaining mixture to make eight hash browns. Arrange on a platter, sprinkle with salt, and serve hot.
Notes
- Well, to put it gently, probably more dry than you think. As Ina Garten herself says, you have to be gentle so as not to tear the strands of potato. But we'd also like to add that you don't want to be so gentle that you end up with soggy hash browns. One of our testers used a paper towel and a salad spinner to great effect. Proceed gently but firmly—you're the boss here, not those wet spuds.
Nutrition Information
Show Details
Serving
1portion
Calories
225kcal
(11%)
Carbohydrates
35g
(12%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
68mg
(23%)
Sodium
82mg
(3%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 225kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 82mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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