Hash brown waffles

Your waffle maker is more versatile than you think! For the simplest, crispest potato waffles, try using up leftover or frozen hash browns in your waffle maker for a mindblowing crunch!

Credit: The Cook Up with Adam Liaw

• serves

  2

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

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The Cook Up with Adam Liaw

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Cooking

PG

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Cooking

PG

Ingredients

• 250 g leftover or thawed frozen hash browns
• ¼ cup sour cream
• Japanese mayonnaise, chilli crisp oil, furikake, to serve

Instructions

1. Place the hash browns in a preheated waffle maker and push down to fill the mould. Cook for 7-10 minutes until golden and crisp. Repeat until you have used all the hash browns.
2. Serve with sour cream, mayonnaise and chilli crisp oil and sprinkle with furikake.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Cook Up with Adam Liaw

series • 

Cooking

PG

series • 

Cooking

PG