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
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- 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