Waffle Hash Browns

By mamacasma

Ingredients

• 2 large Russet potatoes (about 1 1/2 lbs.), peeled and shredded
• 2 Tbsp. snipped chives
• 4 large poached eggs
• Cooked breakfast sausage, for serving

Preparation

Step 1

Preheat waffle maker.
Using 2 or 3 layers of paper towel, firmly squeeze all excess liquid from potato. Transfer to a medium bowl, along with chives, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Spray waffle maker with nonstick cooking spray and add 1/2 inch layer of potatoes per waffle. Close waffle maker, pressing down firmly. Cook 12 minutes or until deep golden brown and crisp. Keep warm on cookie sheet in a 225 degree F oven. Repeat with remaining potato mixture. Serve with poached eggs and sausage.