either softbound or Kindle/Nook/etc. eBook at Amazon
Reprinted with permission from Real Food, Really Fast by Hannah Kaminsky. Published January 2018 by Skyhorse Publishing.
Little more than piles of shredded potatoes, what separates superlative
hash browns from the merely adequate hash browns all comes down to
texture. Shatteringly crisp on the outside yet tender, even borderline
creamy on the inside, it's a fine balance that's difficult to strike.
Using a waffle iron instead of a standard frying pan maximizes the
surface contact for a far more satisfying crunchy crust, while the
enclosure allows the spuds to essentially steam from within, ensuring
perfectly tender bites through and through
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1 Pound Frozen Shredded Potatoes*, Thawed
1 1/2 Tablespoons Vegan Butter or Coconut Oil, Melted
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
doing anything else, begin preheating your waffle iron. All models work
differently so yours may take more or less time to reach a suitable
Squeeze any excess water out of the shredded potatoes if necessary before tossing them into a large bowl.
Mix in the melted vegan butter or oil, salt, and pepper, stirring
thoroughly to incorporate. Make sure that the shreds are all evenly
coated before proceeding.
Lightly grease the waffle maker. Distribute the potato mixture equally
between four waffle squares, covering the surface as evenly as possible
while packing it in firmly. Close the lid and make sure that it locks
to ensure full contact with the hash browns. Cook on medium-high for 5
- 8 minutes, until golden brown all over. Serve right away, while still
hot and crisp!
Makes 4 Waffles
*You can also find ready-to-cook shredded potatoes in the refrigerated
sections of some grocery stores, alongside prepared and packaged side
2013-2018, Vegan Street