Potato Noodle Hash Browns

These potato noodles are fried on a panini press or waffle iron until deliciously crispy and golden brown. Top them with with a sunny side up egg and you’ve got a complete breakfast.

I wasn’t kidding when I said earlier this week that I was spiralizing anything I could get my hands on. After making my Cinnamon Sugar Apple Chips (YUM!), I ran out to the store and bought a basket full of vegetables.

Some vegetables definitely work better than others.

Potato Noodle Hash Browns

Even though the spiralizer is easy to clean, I usually spiralize a few days worth of vegetables at a time and store them in ziplock bags. It ensures that I’ll have a fresh vegetable side dish for every meal.

My refrigerator is absolutely filled with different colored noodles right now.

It makes me happy.

Potato Noodle Hash Browns

I really love how the potato noodles create these adorable little nests. By using a panini press or waffle iron, these hash browns are almost completely hands-off. Since the hash browns receive heat from both sides simultaneously, they become crispy on the outside and smooth on the inside.

Since some waffle irons or panini presses are hotter than others, keep a close eye on the hash browns the first time you make them. I usually start checking for doneness after about 5 minutes, but other waffle irons may take longer. Just remove the hash browns when both sides are perfectly golden brown!

Potato Noodle Hash Browns
 
Prep time
Cook time
Total time
 
Author:
Serves: about 5
Ingredients
  • 1 large russet potato
  • salt and pepper, to taste
  • cooking spray
  • 2 to 3 tbsp canola oil (for Skillet Version)
Instructions
  1. Create the potato noodles by spiralizing a large russet potato using a small noodle blade. Alternatively, you may use a grater or a julienne peeler.
  2. Place the potato noodles into a cheesecloth or kitchen towel. Squeeze out as much liquid as possible.
  3. Spray a panini press or waffle iron with cooking spray. Add ⅕th of the potatoes and press the lid down. Cook until both sides are golden brown, about 5 minutes. Once brown, transfer to a serving plate and season with salt and pepper, to taste. Repeat with remaining potatoes and serve immediately.
Skillet Version:
  1. Create the potato noodles by spiralizing a large russet potato using a small noodle blade.
  2. Place the potato noodles into a cheesecloth or kitchen towel. Squeeze out as much liquid as possible.
  3. Add the potato noodles to a microwave-safe dish. Cook on high for 2 minutes.
  4. Heat two to three tablespoons of oil in a large skillet. Once the oil is hot, add about ⅕th of the potatoes and press down with a spatula. Cook until golden brown, then flip. Continue cooking until the other side is golden brown, about 2 minutes per side. Once brown, transfer to a serving plate. Season with salt and pepper, to taste. Repeat with remaining potatoes and serve immediately.
Notes
Microwaving the potatoes before pan-frying them isn't required, but I find that the potatoes will be more evenly cooked and super-crispy.

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5 comments
HeatherNDanielCaldwell
HeatherNDanielCaldwell

Those look delicious! Where do you buy potato noodles at I love all things potato and have never heard of them before!

Maria
Maria

Do you think I could spiralize these a day ahead and refrigerate potatoes for brunch the next day?

Rosemaryandthegoat
Rosemaryandthegoat

How was your nest cooked? I put mine in a panini press and they turned out flat -- cute, but flat.  Did you dod the one in the picture in a skillet. Or, did you use a panini press but not close it.  

ThatOvenFeelin
ThatOvenFeelin moderator

@Rosemaryandthegoat, I cooked the nests in a panini press (I use the Cuisinart 5-in1 Griddler). The griddle plates have a tiny lip around the edge that probably kept the potato nests from becoming too squished. However, you could definitely try it in a skillet!

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