Waffle-Iron Hashbrowns
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
Directions
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Preheat waffle iron to medium.
Squeeze shredded potatoes with a towel until they are as dry as possible.
In a mixing bowl, combine shredded potato, salt, and pepper and onion, if using.
Grease both sides of a waffle iron with butter or cooking spray.
Pile and over stuff the shredded potatoes into waffle iron; close lid. The lid will compress the potatoes and help them become waffle-like. Cook 2 minutes, then press down harder on the lid to further compress potatoes.
Cook potatoes 5 minutes longer, then start checking them. They will be ready when the potatoes are golden brown all over, about 1 - 2 minutes longer.
** In a pinch, you can use frozen hashbrowns, as well.
Serve hot.
4 servings