Ingredients

How to make it

  • Wash and grate the potatoes, without peeling any skin.
  • I much prefer to hand grate them, as I find the food processor makes shreds that are thicker than I like.
  • If you don’t mind this, be my guest and take short cut.
  • Working in batches if necessary, place about 2 cups of grated potato on a kitchen towel (flat fabric, no terrycloth) and twist over a bowl or sink to expel as much liquid as necessary.
  • Place the dried potato mixture in a clean and dry bowl and add 1/4 tsp salt per cup of grated potato.
  • Toss to mix.
  • The potatoes will brown if grated too far in advance.
  • It won’t change the taste, but it will change the color.
  • Just FYI.
  • Heat waffle iron and brush with oil before mounding with potatoes.
  • Close waffle iron and cook at least five minutes before checking.
  • Continue to cook until desired level of browning has occurred (can take up to 20 mins, depending on waffle iron and heat level).
  • Remove from waffle iron and serve hot with a poached or fried egg.
  • ~ ~ ~ ~ ~ ~ ~ ~ ~
  • Grate potatoes (you don’t even need to peel them), squeeze out moisture, add salt, place in greased waffle iron, wait.
  • Make coffee, do the crossword, relax.
  • And get ready to be impressed with your waffle iron.
  • Just look at all those crispy nooks and crannies.
  • The waffle iron increases the surface area exponentially.
  • This is a good thing.
  • The one thing you do need to make sure of is that you squeeze as much moisture out of the potatoes as humanly possible.
  • If you have little kids around, this is a fun task to give them.
  • The drier the potatoes, the crispier the hash browns (it’s the same deal with latkes, I find).
  • And make sure to use a kitchen towel you don’t care about, because the potato water has a tendency to stain.
  • Then, mound them in your waffle iron, making sure to brush it with oil before you do.
  • And prepared to be delighted by all the crunchy crannies.
  • It will take a bit of time to achieve maximum crunch, but be patient.
  • It’s worth it.
  • I recommend serving them with a poached egg or two.
  • You can make them while the hash brown waffle cooks.
  • I’m still experimenting with seeing if they can be made ahead of time and toasted to reheat.
  • It seems if they are thick enough that works fine.
  • I’m imagining hash brown waffle brunches soon.

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