Cheddar Chive Waffle Hash Browns
This is one of those things I’ve seen others make and WANTED to try, but kinda kept getting caught up in other cooking projects and never getting around to it. I thought that making hash browns in a waffle iron was such a PERFECT idea … I mean, what better way to get perfectly crispy hash browns? I adore hash browns and I very very seldom make them, mostly because I’ve had LOTS of failed attempts at making them perfectly crispy like I want them, so I eventually just kinda gave up.
I woke up last Sunday morning VERY hungry … and I thought of that big bucket of potatoes my sister dug out of her garden for me and decided today was the day I was going to make the perfect hash browns … in my waffle iron! I poked around the internet for advice and found a few pages that gave basic instructions, but I wanted to up the flavor a bit. And, in the process of adding flavor, I came up with one MORE way to make these hash browns perfectly crispy. Add cheese. You know how they make fancy cheese crisps by basically melting cheese till it’s crispy? Well, let’s apply that principle to hash browns. (Who doesn’t love cheese on their hashbrowns anyway?) I stirred some cheddar right in with the shredded potatoes, and, since I’d pre-cooked the potatoes in the microwave, it immediately melted, infusing the hash browns with cheddar cheese. Oh yes, how perfect for my plan …
So here you are: the quintessential perfect hash browns. Made. Simple. From fresh potatoes. Nice and crunchy on the outside, perfectly tender on the inside. Riddled with sharp cheddar cheese.
- 2 - 3 medium potatoes, peeled & shredded
- 2 - 3 teaspoons butter
- 1 Tablespoon snipped chives
- 1/2 cup finely shredded cheddar cheese
- Red Robin seasoning & freshly ground pepper, to taste
- Peel and shred the potatoes. Take a clean kitchen towel and try to squeeze as much moisture out of them as possible.
- Melt the butter. Put the potatoes in a bowl and toss with half the butter, reserving some of the butter for buttering the waffle iron. Sprinkle the potatoes with Red Robin Seasoning and pepper, stir, then microwave on high for 2 minutes. Stir the potatoes, then microwave another 2 minutes. Taste ... are they cooked tender yet? Are they seasoned to your liking? If not, adjust the seasonings and stir, then cook a little longer as needed.
- Remove the potatoes from the microwave and stir in the cheddar cheese and chives. The cheese will likely melt, so toss several times to get the cheese incorporated throughout the hash browns.
- Preheat your waffle iron. Brush lightly with butter, then pile the potatoes on the iron. Depending on the size of your waffle iron, you may be able to fit them all on at once (I did). You want them piled a little thicker than a waffle would be, so your waffle iron doesn't close quite right. Close the waffle iron and let cook for about 2 minutes. Using an oven mitt to cover your hand, press down gently on the waffle iron until it closes almost all the way. Steam will come out the sides at this point, so take care not to burn yourself!
- Let the hash browns cook another 2 - 3 minutes in the waffle iron or until they are nicely golden brown. Remove with a fork, sprinkle with more chives and enjoy while they're hot n crispy!
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