Prep: 2min | Cook time: 15 - 20min | Serves One
Leave the sliced bread at home and pick up some hash browns the next time you get out there and you too could be tucking into a tasty Hash Brown Jaffle courtesy of our good mate Harry from Fire to Fork!
Ingredients
- 3 Hash browns
- Butter
- 1 tbspn Dijon or American mustard
- 2 slices of ham
- 2 slices of cheddar, Swiss or Havarti cheese
- Pickles of your choice (bread and butter style work well)
- Salt
- Pepper
- (or honestly whatever fillings you like)
Gear
- Jaffle iron
- Knife
Method
- Take the hashbrowns out of the freezer for at least 10 minutes to defrost.
- Pre-heat the jaffle iron in the fire and drop a couple of knobs of butter into the hot iron before twisting it around so all the surfaces are covered in butter (do this over dirt or grass - it will drip everywhere).
- Cut one of the hashbrowns in half and lay 1.5 hashbrowns down in one side of the jaffle iron (to make a square), then push it so it follows the contours of the jaffle iron.
- Add the mustard, ham, cheese, pickles, salt, and pepper then place the other 1.5 hashbrowns on top and carefully close the jaffle iron so it’s all nice and square together with the only bits hanging out the edge being hash brown (not fillings).
- Toast for around 10-15 minutes on a medium heat, flipping it every 3 minutes and when the edges are black, gently open it to check on it (use a knife to pull it down if the lid is sticking). Once it is browned evenly on both sides, it’s ready to go. But be careful, it’s lava inside.
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Fire to Fork Book
If you liked this recipe, there's plenty more where that came from! Get your hands on the Fire to Fork: Adventure Cooking book for over 200+ pages of recipes, guides, photos and the culmination of years of work by Harry Fisher