Waffle Iron Hashed Browns

Waffle Iron Hashed Browns

Waffle iron hashed browns are fun! This platform for cooking potatoes will allow for crispy crunchiness plus nooks and crannies which are great for toppings. While keeping a moist, cooked interior. A waffle iron helps achieve this.

A note on cooking technique for this recipe is that a good cook controls the amount of moisture in a dish. By making this recipe, one will learn 3 great methods for controlling moisture.

These moisture control skills are called for again and again in cooking.

Once this basic recipe is grasped, how about adding delicious ingredients like ham and cheese; or top with sour cream chives and smoked salmon; or how about Parmesan style with tomatoes and mozzarella or even poached eggs? Where does your imagination take you? Let us know in the comments!

  • 2 russet potatoes (shredded)
  • 3 Tablespoons canola or vegetable oil
  • 2 teaspoons Kosher salt (1 for extracting water from potatoes, the other teaspoon for seasoning later)
  • 2 Tablespoons onion (grated, or chopped green onions)
  • 2 Tablespoons herbs (of choice (Thyme, basil, oregano, marjoram, dill))
  • 1/2 teaspoon black pepper (freshly ground)
  1. Shred the potatoes on the largest holes of the box grater.
  2. Wrap the shredded potatoes in a kitchen towel and salt with 1 teaspoon of kosher salt. Stir salt in using a spatula and let sit for 5 minutes.
  3. Wring out the towel by twisting and get out as much liquid as possible. Move potatoes to a microwave safe bowl.
  4. Cook in a microwave on high for 2 minutes.
  5. Turn on the waffle iron for at least two minutes. Then brush with oil the tops and bottoms of the iron.
  6. To the microwaved potato bowl, add grated onions and herbs along with 1 more teaspoon salt and freshly ground pepper to taste. Using a spatula, stir the mixture, then divide the grated potatoes into four equal portions into the waffle iron.
  7. Close the waffle iron and cook for 4 minutes or until golden brown on both sides.
  8. Remove from the waffle iron using a tongs, spatula or a wooden spoon, then drain off the extra oil.
  9. Top with whatever your imagination desires. Then serve immediately and enjoy!

To prevent potatoes from turning brown, grate them just before cooking.

Tools Necessary:
Microwave oven
Kitchen Towel
Box grater
Waffle Iron
Spatula or wooden spoon
Measuring cups and spoons
Medium bowl
Adult Supervision

Appetizer, Breakfast, Brunch, Side

Autumn Chicken Stew

Autumn Chicken Stew

  • 3 cups Butternut Squash or pumpkin
  • 6 tablespoons Chilli-flavored Olive Oil
  • 1/2 Onion (large, chopped)
  • 3 teaspoons ginger (freshly grated or 1 1/2 teaspoon ground ginger)
  • 1/2 teaspoons cinnamon (ground)
  • 6 boneless skinless chicken breasts (chopped into bite-sized pieces)
  • 2 cans chopped tomatoes (2 ½ cups)
  • 3 -6 teaspoons brown sugar
  • 1 can chickpeas (drained and rinsed, 2 ½ cups)
  • 4 1/2 tablespoons coriander (freshly chopped)
  • 1 1/2 teaspoons cornstarch (mixed well with (optional))
  • 6 tablespoons water (optional)
  1. Peel the pumpkin or squash. Cut the squash in ½ lengthwise (from top to bottom), remove any seeds then cut into bite-sized pieces.
  2. In a large pan, heat the oil and fry the onion for 3-4 minutes.
  3. Stir in the cinnamon and, if using the ground ginger, stir that in too, if you are using fresh ginger, it will be added later.
  4. Cook for a couple more minutes and then remove onions to a plate, then brown the chicken. Add more oil if needed to help brown the chicken. Chicken needs to be browned on all sides.
  5. Add the tomatoes and sugar.
  6. Season to taste with salt and pepper if you like, although the dish may not need any, and then add the chickpeas and squash.
  7. Evenly mix, then cover and simmer for about 30 minutes or until the pumpkin is tender.
  8. If using fresh ginger, add it in about half way through this process.
  9. Thicken stew to the desired consistency mixing and adding a bit of cornstarch and water. Cook stew for a couple minutes to thicken.
  10. Stir in the chopped coriander just before serving.

Tools Necessary-

  • Soup Pot
  • Sauté Pan
  • Wooden Spoon or
  • Spatula
  • Cutting Board
  • Chef’s Knife
  • Serving dish
Main Dish

Asian Style Chicken Wings

Asian Style Chicken Wings

What makes these chicken wings so good, is that this recipe uses a technique called “Brining”.

Brining is the process of submerging a cut of meat in a brine solution, which is simply salt dissolved in water. The meat absorbs extra liquid and salt, resulting in a juicier and more flavorful final dish. This technique is particularly great for lean cuts of meat that tend to dry out during cooking.

Photo Credit: angiespangies.com

This recipe is a fantastic introduction to brining since it is simply water and salt. Brining can get fancy later on when taking on dishes like pork chops and steaks. That is when other seasonings and flavorings are added.

Asian Style Chicken Wings

Peanuts, lime and cilantro are a fun combination that compliment the brown sugar, vinegar and hot sauce used in this recipe. This recipe will satisfy all of the taste buds.

If you have a peanut allergy, then try pecans or toasted shredded coconut.

  • 2 pounds chicken wings
  • .5 gallon water
  • 2 tablespoons salt (for salted water)
  • .5 cup chicken stock
  • .25 cup chili sauce or hot sauce
  • 1 tablespoon salt (seasoning to bake the chicken)
  • .5 tablespoon pepper (seasoning to bake the chicken)
  • .5 cup brown sugar
  • .5 cup onion (pureed)
  • .25 cup vinegar
  • 1 lime (juice and zest)
  • .5 cup peanuts (chopped)
  • .5 cup cilantro (chopped)
  1. Add water to a large bowl then season with 2 tablespoons of salt. Stir. Set aside.
  2. Cut chicken wings into pieces and place in the bowl of salted water. Stir, and set aside for 10 minutes.
  3. Preheat oven to 400⁰F and be sure the shelves are set in the baking position towards the upper middle half of the oven.
  4. Meanwhile, shred ½ an onion either using a food processor or box grater. The box grater works better as this chunkiness adds to the recipe.
  5. Line a baking sheet with either a silmat, piece of foil that has been sprayed, or parchment paper.
  6. After the chicken has been in the salted water, dry with a towel and place on the lined baking sheet. Salt and pepper.
  7. Bake for 15 minutes, then turn the chicken over. Bake for an additional 15 minutes, until golden brown and crispy.
  8. Meanwhile, mix the remaining ingredients in a bowl. Baste the chicken.
  9. Bake 5 more minutes, turn chicken over and baste a 2nd time. Bake 5 minutes more.
  10. Let cool for 5 minutes, then enjoy!

Tools Necessary-

  • Cutting board
  • Chefs knife
  • Large mixing bowl
  • Tongs
  • Measuring cups and
  • spoons
  • Sheet pan
  • Silmat or foil or parchment
  • Kitchen towels
  • Adult Supervision
Main Dish, Poultry and Eggs