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Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Waffled and Loaded Hash Browns
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- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: about 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 83
- Total Fat
- 4 g
- Saturated Fat
- 3 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 11 mg
- Sodium
- 150 mg
Cook shredded potatoes in a waffle iron for crispy hash browns that get topped with sour cream, Cheddar and more.
- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: about 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 83
- Total Fat
- 4 g
- Saturated Fat
- 3 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 11 mg
- Sodium
- 150 mg
Ingredients
Directions
Special equipment:
waffle iron (preferably for thin waffles)- 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 the excess liquid into a bowl and reserve.
- Put the shredded potatoes, butter, chives, 2 teaspoons of the potato liquid, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl and toss to combine.
- Lightly brush the top and bottom of the waffle iron with melted butter. Put 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 sour cream, Cheddar, tomato and pickled jalapeno.
