- 6
- 5 mins
- 25 mins
Ingredients
- 2 small all-purpose potatoes
- 2 tablespoons unsalted butter, melted, plus more for brushing the waffle iron
- 1 tablespoon chopped fresh chives, plus more for garnish
- Kosher salt and freshly ground black pepper
- Smoked salmon, for serving
- Sour cream, for serving
- Special equipment: a waffle iron (preferably for thin waffles)
Preparation
Step 1
Preheat a waffle iron to medium-high heat. Preheat the oven to 200 degrees F. Peel the potatoes, then shred on a box grater. Squeeze out the excess liquid into a bowl and reserve.
Combine the shredded potatoes, butter, chives, 2 teaspoons of the potato liquid, 1/2 teaspoon salt and a few grinds of pepper.
Lightly brush the top and bottom of the waffle iron with melted butter. Pour a scant 1/2 cup of the potato batter into the waffle iron, close gently and cook until golden and crisp, 4 to 8 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
Top the waffled hash browns with smoked salmon, dollop with sour cream and sprinkle with chives.
Cook's Note: The waffles can be frozen in resealable plastic bags for up to 1 month. Reheat in a toaster oven or 300 degrees F oven until warmed through and crisp.