Waffle Hash Browns with Gruyère
Like most American families, we have a waffle iron at home that sits quietly in the cupboard without much to do. I’m not a huge breakfast guy and I don’t love sweets, so waffles aren’t my thing. But there is amazing potential in that machine and I wanted to tap into it for a dish more my speed. We tried a bit of everything in the waffle iron while making this book—savory batters, Japanese-style cabbage okonomiyaki, Korean kimchi pancakes. In the end, we came back to breakfast: hash browns. But not just any hash browns, some of the crispiest, most savory hash browns imaginable, with a layer of melted cheese oozing out of the center. The American in me says serve them with sour cream, scallions, and crispy bacon; the Spaniard in me wants a fried egg and jamón. Choose your own adventure.
SERVES 4
2 pounds Yukon Gold or russet potatoes
4 scallions, thinly sliced
1½ teaspoons kosher salt
Freshly ground black pepper
Canola oil, for brushing
1 cup shredded Gruyère cheese (4 ounces)
TO FINISH (YOUR CHOICE)
Fried eggs
Spanish jamón
Crumbled bacon
Sour cream
Scallions
Preheat a standard round waffle maker on 5.
Peel the potatoes and shred them on the large holes of a box grater set in a large bowl. Squeeze the potatoes to extract as much liquid as possible; discard the liquid. Add the scallions, salt, and pepper to the potatoes and mix well.
Brush the waffle iron with oil and spread one-fourth of the potatoes on the bottom in an even layer. Brush the top of the potatoes with oil and close the iron. Cook until browned and the potatoes are cooked through, about 6 minutes. Carefully flip the waffle over and sprinkle evenly with one-fourth of the Gruyère. Close the waffle maker and cook for about 3 minutes longer, until the cheese is lightly browned and crisp. Transfer the waffle to a plate.
Repeat with the remaining ingredients to make 3 more hash brown waffles.
Serve hot, with your sidekicks of choice.
NOTE: These hash-brown waffles can be reheated and recrisped in the waffle maker.