Crispy Cheddar and Scallion Hash Brown Waffles
Crispy shredded potatoes and melted cheddar pressed in a waffle iron for a savory, golden breakfast.
Recipe Author
Riff Kitchen@riffkitchen
Crispy Cheddar and Scallion Hash Brown Waffles
Crispy shredded potatoes and melted cheddar pressed in a waffle iron for a savory, golden breakfast.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 5 prep · 20 cook
- 25 min
- servings
- 2
- effort
- Easy
Chef's note
This method creates an impossibly crisp texture that standard skillet-fried hash browns cannot achieve.
Method
6 steps · tap one to tick it off
Tips
Squeeze the hash browns dry. Thawed potatoes hold a lot of water, which steams them soft in the waffle iron. Wring them out in a clean towel before mixing.
Oil the grids before every waffle. Cheddar sticks hard to the iron. A fresh brush of olive oil each time keeps the waffles from tearing as you lift them out.
Keep finished waffles on a rack. Stacked on a plate they steam each other soft. Hold them on a wire rack in a 95°C oven while you cook the rest.
Swaps
No garlic powder? Onion powder, or one small garlic clove, finely grated.
No egg? A spoonful of flour or cornstarch to bind. The waffles hold together but turn out drier.
Storage
Fridge: Best eaten the day it is made. Leftovers keep 3 to 4 days in a sealed container but soften until recrisped.
Freezer: 2 to 3 months for best quality. Freeze them in one layer first; they come back soft until toasted.
Reheat: In a toaster or a 200°C oven until crisp and steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
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Chef's note
This method creates an impossibly crisp texture that standard skillet-fried hash browns cannot achieve.
Instructions
Follow the steps to perfection.
Tips
Squeeze the hash browns dry. Thawed potatoes hold a lot of water, which steams them soft in the waffle iron. Wring them out in a clean towel before mixing.
Oil the grids before every waffle. Cheddar sticks hard to the iron. A fresh brush of olive oil each time keeps the waffles from tearing as you lift them out.
Keep finished waffles on a rack. Stacked on a plate they steam each other soft. Hold them on a wire rack in a 95°C oven while you cook the rest.
Swaps
No garlic powder? Onion powder, or one small garlic clove, finely grated.
No egg? A spoonful of flour or cornstarch to bind. The waffles hold together but turn out drier.
Storage
Fridge: Best eaten the day it is made. Leftovers keep 3 to 4 days in a sealed container but soften until recrisped.
Freezer: 2 to 3 months for best quality. Freeze them in one layer first; they come back soft until toasted.
Reheat: In a toaster or a 200°C oven until crisp and steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix