Waffled Hash Browns with Rosemary
- 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
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.