Since this thread has expanded far beyond hash browns, it has been retitled. I know there’s a book by the same title; I haven’t looked at it, and don’t plan to. Its negative reviewers don’t seem to grasp the point that the reason to waffle other foods is to avoid stove/oven use in an already-hot summer kitchen.
Today I attempted the hash browns for the first time, with limited success. First, I waffled 3 thin slices of salami to oil the grid. Perhaps the mixture of yukon gold and onion was too wet, perhaps I didn’t use enough fat, or perhaps the thickness was wrong. The edges would have burned had I not removed the potato when I did, yet the inside was flabby and undercooked. It stuck a lot, but I was able to get all the bits out with a fork. The taste was decent. I finished breakfast prep by waffling scrambled eggs. These were removed when just set; I sandwiched a slice of cheese between the two pieces, whose heat turned the eggs into an omelet of sorts.
After eating, I looked at the remaining mixture, pondered, then added a little flour and beaten egg. I got terrific latkes this way! I may never go back to frying latkes. Of course, mine is a household of one. Wafflemaker latkes for a family would take a prohibitive amount of time.
Next idea: oil the grid, place small, peeled garlic cloves into the wells, and “roast” them in the wafflemaker. Stay tuned.
