Potato Waffles

 

This recipe achieves crispy edges effortlessly thanks to the waffle iron. There's no frying, no flipping and no fuss. 

 

Makes 8 hash browns

 

2 russet potatoes

1 tsp himalayan pink salt

cracked black pepper, to taste

1 tbsp olive oil (or butter), plus more for greasing

 

1. Shred the potatoes. You may peel them first if you wish, but it's unnecessary.

2. Heat up your waffle iron to a medium setting. 

3. Remove as much liquid from the potatoes as possible.  Use your hands to wring them of as much liquid as possible and then pat them dry with a paper towel.

4. Transfer the potatoes to a mixing bowl and season with the salt, pepper and 1 tbsp of oil. Combine.

5. Grease your waffle iron with oil or butter. 

6. Add piles of the shredded potato mixture to the iron - don't squeeze the mixture too tightly, as any looser edges will simply crisp up even more. 

7. Cook for approximately 5 minutes, by which time they should be golden brown and crisp at the edges. (Times may vary slightly depending on your waffle iron.) 

8. Enjoy!