Hash Brown Waffles
Perfect brunch for Easter weekend!
- 6 medium 3 – 4″ potatoes (I used red), fresh or cooked in jackets or 28 ounce bag of frozen shredded hash browns
- 3 whole large eggs
- 1/3 cup milk
- 1/2 cup shredded or grated Parmesan cheese
- 1/2 cup shredded old cheddar cheese (I used extra old. I love that stuff)
- 1/2 teaspoon garlic powder
- 1/4 cup chopped onions (red, white, cooking, green)
- salt and pepper to taste
- 1 teaspoon dried parsley flakes
- chopped chives for garnish, optional
Wash the potatoes and peel them if you wish. I didn’t. Either cook them or leave them fresh. Grate them using a medium shredder attachment or side, like you would for cheese. If using fresh potatoes, spread them out on an old towel. Cover them with another towel and press hard all over with your hands, then roll them up and squeeze the roll. You want to get as much of the moisture out as you can. This is critical to creating crispy hash browns.
Heat your waffle iron, panini press, or griddle to medium-high and your oven to 400° F, if you’re doing the muffins. If you aren’t baking these, you might still want to turn the oven on to a lower temperature keep the waffles hot as they’re done.
Beat the eggs, milk and seasonings together. Stir the potatoes and cheese into the seasonings until everything is mixed together. When your cooking surface of choice is hot, grease it with a little butter or cooking spray. If using muffin or custard cups, you will need to apply the grease more liberally. Spread one cup of hash brown mixture onto griddle or iron. Or, if using custard or muffin cups, fill them about 2/3 full, making a dent in the middle to hold the egg later.
Waffles and panini press: Cook for 8 – 10 minutes. Hold the lid down for the first minute to press it in place, then allow it to continue cooking until the waffle is golden with darker brown bits from the cheese. You may need to strain the last of the batch through a sieve if your mixture is getting watery.
Pancakes: Cook for 4 minutes per side on flat griddle or frying pan, flipping at the halfway point.
Muffins: Bake at 400° in the oven for 15 – 20 minutes until the edges look brown and crispy.
When done serve them with eggs done your way, meat of choice, fruits and/or tomatoes. Delight in hope-filled Easter while eating. Or delight in whatever day it is that you make this.