A blog post by Massel chef Elizabeth Schuler
My eleven-year-old son, Gabe, absolutely loves hash browns for breakfast. Recently, his friend told him that with a waffle iron he could create a delicious hash brown creation. Gabe was on a mission, eager to apply this new found knowledge to his morning routine. Intrigued by the practicality of the idea, I realized that it was better to step back and let him experiment.
Gabe peeled and grated two small baking potatoes while the waffle iron began to heat up. I explained that if he used a paper towel and squeezed the moisture out of the potatoes they would turn out crisper.
“I know, I know,” he quickly retorted. I laughed and continued to observe.
He tossed the grated potatoes with 1 tablespoon of butter and 1 teaspoon of Massel Chicken Style bouillon powder.
Forgetting I had just decided that I was going to keep my mouth shut, I remarked, “Wait, did your friend tell you to use Massel?”
“No, but I love Massel on roasted potatoes, so why wouldn’t it be great on hash browns?” asked Gabe.
I couldn’t fight his logic with that statement. He piled the grated potatoes on the warm waffle iron and put down the lid. (Note: I have a non-stick coated iron. If you do not, make sure to coat the iron with oil.)
“You have to keep cooking until the steam goes away,” Gabe confidently explains. I couldn’t help but marvel at his enthusiasm.
The process took longer than expected, but after about 17 minutes the potato waffle had a golden crisp exterior with a tender Massel flavor inside. We both enjoyed a big plate for breakfast, but Gabe made it clear that his second round was not to be shared.