I accidentally put a bag of shredded hash brown potatoes in the refrigerator instead of the freezer yesterday. What can I say, I was in a hurry. Mistakes happen. I am so glad I decided to open the bag before discarding the to-the-touch soggy mess this morning, because there was a nice surprise inside for me: glistening-white, ready-to-use, slightly-wet, shredded potatoes -- without all the time-consuming mess of doing it from scratch. I may will never shred fresh potatoes again.
My breakfast menu changed immediately. Joe's sunny side up eggs with two sausage patties, stayed the same, but, his toasted English muffin turned into a side of my hash-brown waffles (which I typically only serve for special occasion breakfasts), and, all I had to do was drain the potatoes on a paper-towel-lined plate, dice a cup of onions, and get out my waffle maker.
This semi-old dog just learned a new trick:
1 30-ounce bag frozen, shredded hash-brown potatoes, thawed several hours on the countertop or overnight in the refrigerator (8 cups shredded potatoes), then, spread out and well-drained on a paper-towel lined baking sheet for about an hour
1 1/2 cups small-diced onion
6 tablespoons pancake and waffle mix
2 1/2 teaspoons-1 tablespoon sea salt
1 tablespoon coarse-grind black pepper
3 large eggs, lightly beaten
no-stick cooking spray, for preparing waffle iron
~Step 1. Place the well-drained potatoes in a large bowl. Add the diced onions. Using a large rubber spatula, thoroughly toss the two together. In a small ramekin, stir together the pancake mix sea salt and coarse-grind black pepper. Add the dry pancake mixture to the potato mixture, and, use the spatula to thoroughly toss again. Using a fork, lightly beat the eggs, then add it to the bowl and use the spatula to throughly incorporate them too. The mixture will be thick, and, will have reduced in size by about half. Set aside.
~Step 2. Lightly-spray the grill grids of a two-slice Belgian-style waffle iron, top and bottom, with no-stick cooking spray. Close the lid and preheat the waffle iron -- my iron has variable thrermostatic heat control, so I preheat it to medium-high. It takes my iron 8-10 minutes to preheat. Open the lid and place 1 cup of the potato-pancake mixture in the center of each of the two grill grids. Close the lid briefly, to partially smash the potato mixture down, about 5 seconds. Lift the lid, then use a fork to distribute the potato mixture into the open corners.
~Step 3. Close the lid tightly, and continue to cook the waffles until a nice golden brown, about 6 minutes. In my waffle iron, it's 6 minutes exactly, but, I can't guarantee that in yours, so adjust the time accordingly. Lift the lid and allow waffles to sit, with the lid open, about 1 minute, to allow the steam to escape. Using a thin spatula and/or a fork, gently lift and transfer the waffles from the iron to a wire rack. Repeat this process (no need to respray the grill-grids with no stick spray) with the remaining 3 waffles. If you're a perfectionist, use a pair of kitchen shears to clip the craggy edges around each waffle.
Don't have a Belgian-style waffle iron? No time like the present to make a small investment in potato-pancake waffle perfection.
My Shredded Hash Brown Potato-Pancake Waffles: Recipe yields 5 large Belgian-style waffles.
Special Equipment List: cutting board; chef's knife; large rubber spatula; fork; 1-cup measure; spoon; Belgian-style waffle iron; thin spatula; wire cooling rack; kitchen sherrs (optional)
Cook's Note: Let me be honest, if you are the family cook, making real-deal waffles in the midst of getting everyone in your household out the door for school and/or work on time, to say the least, requires a degree in time-management. Toasting some bread, scrambling or frying some eggs, and, even whisking up a few pancakes is child's play compared to making any type of waffles. For years, I saved waffle making for very special occasion breakfasts. Try my recipe for ~ Teresa's Easy-to-Make Overnight Belgian Waffles ~.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020)
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