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

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. 

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