"Potato" Waffles

Discussion in 'Food & Cooking' started by harry coates, Jan 6, 2015.

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  1. harry coates

    harry coates

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    Been trying the waffle iron for 'hash browns'

    Found that baking some extra potatoes (real baked not foil-baked!) and then slicing/chopping WITH SKIN - a bit of olive oil, salt, fresh pepper - and then to a golden-to-dark brown produces a really amazing product - crispy to a T.

    Tried same with same type potatoes but raw (shredded) - and cooked to same 'color' - there remained a bitter taste - clearly from the skin - but I do want the skin in the final product.

    Has anyone else been using the waffle iron for potatoes - or whatever other than traditional waffles? Hints? Ideas?
     
  2. flipflopgirl

    flipflopgirl

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    Never entered my mind.
    Thanks for sharing your idea.
    We rarely do hash browns but see an increase in the future.

    mimi

    Can the potatos be refrigerated after baking and used a few days later?
     
  3. harry coates

    harry coates

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    The 'hash browns' come from the waffle iron just like you always dreamed they would be from the frying pan but never were  :)

    But as I say - they were best using previously baked potatoes - and if you want the skins, one seemingly can't use raw.

    As for keeping in the fridge - I assume you mean keeping the baked potatoes in the fridge - sure can - and in fact the last time I made the hash browns, I hadn't even put them in the fridge - seems baked potatoes keep well enough 'out' for a couple of days.
     
    Last edited: Jan 6, 2015
  4. oldschool1982

    oldschool1982

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    Try scrubbing the potato with a "green" scotch-brand (3M) style scrub pad. Potatoes are grown "in the ground" so, there may be any number of things that could be lingering on the outer jacket. It may also be the age of the potato. I've experienced that green potatoes can be a little bitter so try letting them hang around the pantry for a few weeks. Even if they're in there too long, a little wrinkly won't be a problem for hash-browns. Also, how well are you rinsing the fresh, shredded potato? For hash browns, I wouldn't use the same method as for fries. My opinion, you need the starch to bind things but then again, the starch may be the culprit too, especially if it starts to oxidize. Finally, your oil may have gone rancid. I'm guessing you might need to use more with the fresh potato and that definitely will make things bitter.

    I enjoy eating the jacket of a potato so I've scrubbed them for longer than I can remember when baking. Actually, unless they're peeled, they always get scrubbed. Anyhow, try using that method and just shred the baked potato. If you're using a handheld, box-style grater it shouldn't be an issue. In fact, I use this method with baked potatoes for soup
     
  5. flipflopgirl

    flipflopgirl

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    Thanks gentlemen.
    Next time we have bakers I will prepare a few extra and serve them up on "breakfast for supper nite"
    But today is Taco Tuesday and shirked my promise of a few weeks back to make puffy shells.
    Wonder who I can con into visiting our local Fiesta (grocery store) for the preprepared masa?
    :lol:

    mimi
     
  6. chefedb

    chefedb

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    Yes they can and they can also be use for making O Brian potatoes, hashed in cream, scalloped au gratin. but peel first.
     
  7. koukouvagia

    koukouvagia

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    Interesting how many things one can do with a waffle iron. I should pull one out and start experimenting.
     
  8. mtullius

    mtullius

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    I just heard about someone putting cinnamon roll dough in the waffle iron.

    Anyone used it to make paninis? Seems like that would work,

    I was thinking recently a burger would be good. All that extra surface would make a good crust. But where would the grease go? Ew!
     
  9. harry coates

    harry coates

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    I really expect the cooking time with a waffle iron just isn't sufficient for the skin.

    The potatoes were absolutely ok - I know about the 'green' effect.

    Also - the olive oil was from a new, sealed bottle.

    It just would all seem that if you want the skin, then don't try with raw potato.

    ++

    And if using cooked - prefereably baked potato - don't dream you can 'shred' it - just slice and chop - it really ends up being irrelevant as it all molds together into a beautiful, CRISPY 'pancake.'

    And never forget using a reputable TASTY potato - Rosamunde, Russet etc. There are so many tasteless potato-generic bummers for sale that never taste of anything except the garlic etc. you might pump into them,
     
    Last edited: Jan 6, 2015
  10. cheflayne

    cheflayne

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    Falafel. Instead of deep frying falafel mix, put it in the waffle iron. Amazing.
     
  11. oldschool1982

    oldschool1982

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    If you refrigerate the potato over night or for a couple days (this happens in pro kitchens all the time because of what remains at the end of the night), it will shred just fine and we're talking 1/4 or larger diameter hole for the shred (see below)

    I've used them (baked potatoes that is) in an emergency pinch when I've needed potato baskets on the fly. Not happy about it but what do you do when you need one or two to finish plating a big banquet. Anyhow, it will hold it's "shape" better than you think. . As far as the waffle iron, I see where it could be irrelevant but experience tells me there will be some "texture" evident, especially around the edges. 

     
    Last edited: Jan 6, 2015
  12. harry coates

    harry coates

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    Yeah - that's the grater type I use - a Microplane - pretty neat.

    But for the waffle trick, I can avoid the bloody knuckles (use an oven mitt sometimes  :)  ) with just slicing and a bit of a chop. I do get some texture.and the end product is one I can hardly expect to be better - not a usual result   :)

    The Microplane version is very sharp - but the baked skin does tend to be somewhat problematic.

    ++++

    That Falafel idea looks good - one nice characteristic of the iron (a Tefal) is that it really needs a minimum of oil - and falafels can be such oil sponges.

    Some comments above relate to cleaning up - indeed a problem as even the bit of oil hangs around. Paper towels can usually get most of it. Mine has permanent plates - and a new one so will not be out shopping for one with removable, washable plates.
     
  13. pete

    pete Moderator Staff Member

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    There are a few videos circulating on Facebook and on the web with people cooking different things in waffle irons.  Some ideas look great and others, well....
     
  14. nicko

    nicko Founder of Cheftalk.com Staff Member

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    @Harry Coates  post some pics please it would be good to see what you are creating....
     
  15. flipflopgirl

    flipflopgirl

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    @Koukouvagia thanks for that link.
    Printed out and stuck on the cork board for the Grands to use.
    Have a feeling a new small appliance purchase is in my future lol.

    mimi
     
  16. harry coates

    harry coates

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    Some intereesting ideas there but a number of them weird - and really questionable as to results.

    I think the BASIC idea behind all this is the actual physics involved here.

    The waffle 'pattern' is a relatively thin layer of 'matter'that is being subjected to high, even heat - if I was a product manager of a kitchen appliance company, i would put designers to work on an appliance that had washable plates - with perhaps varied patterns -  that would START with the idea that the  appliance would be used for ots unique heating 'efficiency' - and the associated high heat 'crisping' capability.
     
  17. everydaygourmet

    everydaygourmet

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    LOL, had this a while back and sent to my nephews and nieces who were then in college, neat life hack.

     
  18. flipflopgirl

    flipflopgirl

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    Doesn't need to produce gourmet caliber dishes.
    Any appliance that can 1. encourage the older Grands to take responsibility for feeding themselves occasionally and 2 provide a minimum amt of entertainment is ok in my book lol.

    mimi
     
  19. harry coates

    harry coates

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    The post looks like it was addressed to me - so I do wonder why the defensive text - my original post was about HASH BROWNS - something that is probably on the bottom of the list at some Fine Dining joint.

    I do think some of the 'recipes' on the video are a bit over the top and don't even think they would work for the waffle iron - and are not really using the characteristics of the iron that I think are what offers special possibilities.
     
    Last edited: Jan 10, 2015
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