I was a bit skeptical when I first saw this but my love for crispy hashbrowns outweighed my skepticism.. I made several plates of it because in the beginning, they just weren’t turning out very good. I knew they needed to be dry.. or as dry as I could get them, but I did not know the secret to crispy hashbrowns… soaking in cold salted water for 30 minutes or so.
The salt water bath makes the potatoes release a lot of their water and starch. This is what makes them crispy and not soggy in the middle when you cook them. You can start soaking them a few hours before you will need them.
2 Medium Yukon Gold potatoes
1-2 TBSP oil (I used safflower oil)
Salt and pepper to taste
Large bowl filled with filtered water and 1-2 tsp salt
Scrub potatoes clean, removing any bad spots.
Shred potatoes using the large holes on a cheese grater.
Soak shredded potatoes in cold salt water for 20 minutes to 2 hours.
Drain water and dry potatoes thoroughly with paper towels.
In another bowl, add potatoes, 1-2 TBSP oil and a dash of salt and pepper.
Toss until all potatoes are lightly coated.
Pile shredded potatoes on the waffle maker, close lid, and cook for 10 minutes on high. You can cook for 5 minutes and then flip the hashbrowns if the waffle maker doesn’t cook evenly. This is where trial and error comes in.
I did a little experiment to see if soaking them in cold salted water actually helped. Here are the results.
The first batch of hashbrowns were not soaked in cold salt water. They came out kind of mushy in the middle and the outside would only get so crisp, no matter how long I cooked them.
The second batch was soaked in cold salt water and they turned out crispy, delicious and perfect!
I love the waffle maker I recently bought. I really dislike the waffle makers that you can only wipe off; it just doesn’t feel clean to me. I want to be able to completely wash the griddles. Not only do the griddles come out, but it also has a smooth side to use as a grill.