Waffle Iron Hash Browns
by Daniel Shumski
breakfastwaffle ironbreakfasteasy
Yield: 4 servingsPrep: Prep: 10 minsCook: Cook: 30 minsTotal: Total: 40 mins
Ingredients
produce
- 2russet potatoes(peeled and shredded)
dairy
- 2 teaspoonsunsalted butter
pantry staple
- 1/2 teaspoonkosher salt
- 3/4 teaspoonblack pepper(freshly ground)
Instructions
- Preheat waffle iron. If it has temperature controls, set it to medium.
- Squeeze shredded potato with a towel until it’s as dry as possible.
- In a mixing bowl, combine shredded potato, salt, and pepper.
- Using a silicone brush or paper towel, carefully grease both sides of waffle iron with butter.
- Pile shredded potatoes into waffle iron, over-stuffing it a bit, and close lid. Cook for 2 minutes, then press down on lid to further compress potatoes.
- Continue cooking potatoes for 5 minutes longer, then begin checking them: They are ready when potatoes are golden brown all over, about 1 to 2 minutes longer.
- Serve hot with eggs or any other breakfast foods.
My notes
The cooking time will depend on how finely your potatoes are shredded and the temperature of your waffle iron.