Description

If you like your hashbrown crispy on the outside and smooth and moist on the inside, make them in a waffle-iron. They make a great side for breakfast or brunch, but can be a great side dish for dinner, as well.

Ingredients

• 2 russet baking potatoes, 10 oz. each, washed, peeled and shredded
• 1/2 t. Kosher salt
• 3/4 t. freshly ground black pepper
• 2 t. unsalted butter (or butter flavored non-stick cooking spray)
• grated onion plus its juices, optional

Steps

1. Preheat waffle iron to medium.
2. Squeeze shredded potatoes with a towel until they are as dry as possible.
3. In a mixing bowl, combine shredded potato, salt, and pepper and onion, if using.