We spent the better part of Friday at a friend’s farm, digging potatoes out of the dirt like a treasure hunt. Coming home with bags of potatoes as crisp and thin-skinned as apples, we craved them all weekend. I was eating a bowl, mashed with butter and salt, when I noticed a tweet about Tara Austen Weaver’s (of Tea and Cookies) crispy hash browns cooked in a waffle iron. I had just made waffles for breakfast, lamenting the fact that they didn’t contain potatoes, and her brilliant idea sent me running back to the kitchen to grate potatoes to make crispy-edged hash browns – as easy as it gets, and a perfect vehicle for ketchup or a poached egg.
Tara has great instructions on her blog, Tea and Cookies, that you can print out. But here’s how I did it (under her direction): I grated two medium potatoes (with their skins) onto a tea towel, sprinkled it with salt, then folded it over and twisted it to get any excess moisture out.
In retrospect, it would have been better to do with paper towel, laundry-wise!
Preheat a waffle iron and brush it with oil. Pile on the grated potato – Tara suggested about 1 1/2 cups’ worth – close it and cook for about 20 minutes.
Don’t open it too quickly, before it has a chance to develop an outer crust. It seems like a long time, but was no big deal – just go about making your poached egg or packing school lunches, and soon you’ll have a crispy-edged, golden hash brown cake.
Top with a poached egg, or serve on the side – the little divots are perfect for squirting ketchup into. Good morning! (And thanks, Tara!)