Waffled Hash Browns with Rosemary

Waffled Hash Browns with Rosemary
Waffled Hash Browns with Rosemary

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    russet (baking) potato, about 10 ounces, peeled and shredded

  • 1/2

    teaspoon finely chopped fresh rosemary or 1 teaspoon dried rosemary

  • 1/4

    teaspoon salt

  • 1/2

    teaspoon freshly ground black pepper

  • 1

    teaspoon unsalted butter, melted

  • Grated cheese, sour cream, or ketchup, for serving

Directions

1. Preheat the waffle iron on medium. 2. Squeeze the shredded potato with a towel until it’s as dry as you can manage. (Excess liquid is the enemy of crispiness; your potatoes will steam if they aren’t dried well.) 3. In a mixing bowl, combine the shredded potato, rosemary, salt, and pepper. 4. With a silicone brush, spread the butter on both sides of the waffle iron. 5. Pile the shredded potatoes into the waffle iron—overstuff the waffle iron a bit—and close the lid. (The pressure of the lid will compress the potatoes and help them emerge as a cohesive, waffled unit.) 6. After 2 minutes, press down a bit on the lid to further compress the potatoes. (Careful: The lid may be hot.) Check the potatoes after 10 minutes. They should be just starting to turn golden brown in places. 7. When the potatoes are golden brown throughout, 1 to 2 minutes more, carefully remove them from the waffle iron. 8. Serve with grated cheese, sour cream, or ketchup.

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