I’m a sucker for breakfast foods and anything that helps me stuff that breakfast in my face faster. Or anything that helps make a one trick pony kitchen item more useful and efficient. Enter in the hash browns in the waffle iron. I’m kicking myself for not thinking of this myself. Now, this doesn’t make getting breakfast on the table any faster, but it does save on heating up the kitchen and limits the number of pans you’ve got going on the stove. I’d say this took me about 20 minutes to get hash browns that were nice and crispy on the outside but soft and fluffy on the inside. Not bad, just remember to start these FIRST before making any of your other breakfast foods. Our breakfast the day I tried this tip out was pretty simple – toast, eggs over medium, and bacon.
I started by defrosting my hash brown potatoes to expedite the process. While those were defrosting, I heated up the waffle iron, placed a pat of butter into it and let it melt around the grooves to keep my potatoes from sticking.
I then placed my defrosted potatoes on the buttered waffle iron, topped with a little more butter and sprinkled with salt and pepper. Closed that baby up and left it alone for the next 10 minutes. They still needed to crisp up more so I let them cook another 10 minutes, checking them periodically for doneness. At the 5 minute mark, toast went into the toaster, bacon got nuked to crispness (I use precooked, so it takes all of 30 seconds to go from cold to crispy) and the eggs got to sizzling in the frying pan.
Verdict? I’m digging it. Now we can have hasbrowns with breakfast without me having one more pan to wash, and they are nice and crispy and golden brown fantastic. And my not used enough waffle iron will finally get the action it deserves!