I’m a big fan of potatoes, especially hash browns. They’re often limp and oily, often leaving a sad aftertaste on ketchup-soaked Southern breakfast plates.
The day this recipe was developed southern living Test Kitchen, we thought we were getting something special. As a senior food editor, I sample every dish featured in the magazine, and while they’re all delicious, some are absolute superstars, like these waffle iron hash browns.
new cooking method
For the April issue and the first official month of spring, I wanted something a little different for one of my breakfast columns. When recipe developer Julia Levy and I were brainstorming fun twists on hash browns, we decided to skip the skillet and try it in a waffle iron. We were both a little hesitant. Is it actually effective? Will it just be a hot mess? I knew it was worth a try.
The secret to the best hash browns ever
After one bite we knew we were a winner. These hash browns were incredibly crunchy, not just at the edges but every bite.
Julia sneaked matchstick carrots into the potato mixture and blew my socks off with a punchy, chewy topping of feta, mint, dill, and chives. Mint brown and hash brown? You can’t go wrong with the biscuits! Paired with a fried egg, it was breakfast heaven.
The morning of the tasting happened to be scheduled during the weekly staff meeting. As I sprinted away from the test kitchen and slipped into the conference room, editor-in-chief Sid Evans said, “Josh, you smell like hash browns.” I laughed.
“It’s not just hash browns, Sid,” I replied. “Best hash browns ever.”
