Thursday, December 12, 2013
Waffle Iron Hashbrowns
Here in Costa Rica, you don't just pop on over to the local grocery store and pick up some frozen shredded potatoes. Here, you shred your own potatoes, or you go without hashbrowns. This is my version of Waffle Iron Hashbrowns.
• 2 cups freshly shredded potatoes
• 1 tablespoon of butter, melted
• 1 one egg
• 1½ teaspoons flour
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ to ½ teaspoon black pepper
• pinch of cayenne pepper
Preheat the waffle iron to it's highest setting. Rinse the shredded potatoes thoroughly to remove as much starch as possible (this prevents them from becoming gummy). Blot the potatoes dry on a clean dish towel and set them aside. In a medium size bowl, mix the egg with all the remaining ingredients. Add the shredded potatoes to the egg mixture and toss until the potatoes are well coated.
Spray the waffle iron with some non-stick spray and layer the potatoes evenly on the waffle iron. Bake for a minimum of 10 minutes. If your timer on the waffle iron beeps before the baking time is up, ignore it, and pay attention to the steam escaping. When the steam stops, the hashbrowns are done.
Carefully remove your finished waffle iron hashbrowns and enjoy!
This is an absolutely delicious Costa Rican staple that used to be served at every evening meal. Now it is served anytime. You will find i...
When I first lived in Costa Rica almost 40 years ago every home and restaurant used a "Chorreador de Café" to make the best tastin...
(español, ver mas abajo) Costa Rican Chorreadas are quick and easy to make, especially if you have lots of fresh corn on hand. There are ...
"Bizcochos" or "Rosquillas de Queso", a traditional Costa Rica snack food, are corn meal cheese rings. Usually, bizcoch...
This week we tried something we'd never done before, we brined a fresh ham and cooked it outdoors, in our wood fired stone oven. All I ...
John has really enjoyed "platano maduro" and the many ways it can be served. This simple recipe has become one of his favorites f...
Many years ago I was served “Pumpkin Soup” while on vacation in Jamaica. I have never forgotten the wonderful party in my mouth with the i...
Ingredients: 2 ripe plantains (platano maduro) Note: The skin will be almost black. 1 tablespoon butter or margarine 1 cup milk 2 tables...
Once you make English muffins at home, you'll never want store-bought again. We find these English muffins are better than the store-b...
We have a nice harvest of lemons this year, so it was time to make Lemon Curd! I removed the zest and juiced one of our softball-sized lemon...