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Cook shredded potatoes in a waffle iron for crispy hash browns that get topped with sour cream, Cheddar and more.

Recipe courtesy of Food Network Kitchen

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Total:: 1 hr
Active:: 1 hr

Yield:: about 6 servings

Level:: Easy

Ingredients

2 small all-purpose potatoes
2 tablespoons unsalted butter, melted, plus more, for the waffle iron
1 tablespoon chopped fresh chives, plus more, for serving
Kosher salt and freshly ground black pepper
Sour cream, shredded Cheddar, chopped tomato and chopped pickled jalapeno, for serving

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.

My Private Notes

Name: Waffled and Loaded Hash Browns
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: about 6 servings
Ingredients: 2 small all-purpose potatoes; 2 tablespoons unsalted butter, melted, plus more, for the waffle iron; 1 tablespoon chopped fresh chives, plus more, for serving; Kosher salt and freshly ground black pepper; Sour cream, shredded Cheddar, chopped tomato and chopped pickled jalapeno, for serving