These delicious crispy homemade hash browns are so easy to make. Only 2 ingredients (and one of them is salt!) These hash browns are made in the waffle iron, which makes them super quick, easy and fuss free. They are also gluten free, egg free and vegan, as well as free from all the other allergens.
I have no idea what inspired me to try and make a hash brown in the waffle iron, my first test I did, I used an egg to bind them, it worked ok but my fussiest child said it was ‘too eggy’ and one of my kids who was allergic to egg at the time, couldn’t have one. So I tried really squeezing the moisture out, and doing them without egg – and low and behold, it worked!
Nightshade / potato free?
If you are avoiding nightshades then you can make them using Kumara. You may not need to squeeze the Kumara as it doesn’t carry as much moisture as potatoes.
Type of potatoes
The type of potatoes you use also makes a difference, I always use agria potatoes, or any potato that has a yellowish flesh and floury texture. Don’t use the ‘white washed’ potatoes from the supermarket – they tend to go a bit gluey in the middle.
These make a fantastic breakfast or lunch. A great substitute for toast, and even go nicely instead of bread with soups! You can serve on their own or with fried mushrooms and spinach, poached eggs, or crispy bacon, tomatoes and avocado.
You can find more easy, nourishing breakfast ideas here.
If you make this don’t forget the tag me on Facebook and Instagram, and use the hashtag #chefashtonnz
Crispy Homemade Hash Browns | Vegan | gluten free | 2 ingredients
Equipment
- Waffle iron
Ingredients
- 4-8 large Potatoes
- 1 teaspoon salt
- 2 Tablespoons olive oil
Instructions
- Finely grate the potato (I use the smallest size on by box grater) and place into a large bowl.
- Sprinkle with salt and leave to sit for a few minutes. The salt helps to draw the moisture out.
- Preheat your waffle iron to high.
- Place the grated potato into the middle of a muslin cloth, a cotton cloth, or old cotton shirt, a nut milk bag, or a clean tea towel.
- Bring the edges up and around the potato, and squeeze like you’ve never squeezed before! Until all the liquid and moisture is squeezed from the potatoes.
- Tip the mix back into your bowl and season with a little more salt, and pepper if desired. Grease the waffle iron with a little olive oil on the bottom.
- Scoop ¼ of the mix out and pack into the waffle iron. Lightly swig some olive oil over the top. Close the lid tightly and leave to cook for about 5 minutes, or until the hash brown is brown and crispy.