Hash browns are one of my favorites! One thing I really love is making them in a waffle iron, quesadilla maker, or panini press because it cooks both sides at one time. No flipping required!
Making hash browns in waffle iron from frozen
I found this quesadilla maker at the thrift store for only $6 and in brand new condition. I brought it home and made shredded waffle iron hashbrowns with onions and spices in it. They were oil-free and perfect!
In the past, I made hashbrowns in my nonstick frying pan but always had to add a little olive oil spray and veggie broth. Even so, they STILL stuck to the pan and didn’t get very crispy the way I like them.
But, NO MORE! This little gem is SO easy–no standing there waiting to flip them, or continuously scraping down the pan with a spatula due to sticking.
Hashbrowns don’t even need to be thawed
I poured my frozen shredded potatoes (didn’t even defrost them), diced onion, and spices onto the warm contraption, closed and latched the lid, and 8-10 minutes later, Boom! Perfect, crispy, no-oil, no-stick hash browns!
Note: If you put the shredded potatoes in frozen (as I do), the lid needs to be pressed down slowly, as they sizzle and defrost. It only takes a few seconds, but the lid won’t readily close without slow pressure as the potatoes meltdown.
RECIPE CARD BELOW
I got this idea from folks on a website I follow for plant-based, whole food, low-fat eating, and cooking. Some on there suggested using a waffle maker for hash browns. I bought a cheap one and tried it, but there were three problems.
- The cheap one I bought was very small, for only 2 little waffles, and didn’t even make a good 1 serving of hash browns.
- It took FOREVER to cook them. The green light would come on, saying they were done, but they weren’t, even after leaving them a ridiculous amount of time. I’m sure it was due to the el’ cheapo brand I bought.
- The thing had potatoes cemented to the top and bottom. It was evidently NOT non-stick. So frustrating! Cleaning the potatoes off, then cleaning the waffle maker was a huge pain because it’s not a flat surface, unlike the quesadilla maker. It has too many crevices in all those waffle holes.
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But this quesadilla maker is great!
UPDATE: I have found over time that I need to season the quesadilla maker after each use for it to continue to be non-stick. After each use, I spray it lightly with cooking oil and store it. When I start to use it again, I wipe it down thoroughly before cooking, removing any oil.
I also purchased a panini maker that I like even better than my tortilla maker. This link to amazon is the one I bought.
Other great breakfast recipes
- frozen hash browns (amount desired)
- diced onions
- nutritional yeast flakes (optional)
- salt and pepper to taste
- any other vegetables desired, mushrooms, spinach, etc
- Dice onions if using, and gather spices to be used.
- Place all ingredients in a waffle iron, panini press, or tortilla maker.
- Close lid and allow to cook until golden brown. If the lid is raised too soon, they will stick. Pan does need to be seasoned after a few uses.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 1
Amount Per Serving: Calories: 90Total Fat: 0gCholesterol: 0mgCarbohydrates: 20gFiber: 2gProtein: 2g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.