Pregistry’s Friday Recipe: Waffled Hash Browns

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Ready for the best 1-ingredient side ever?

Waffled hash browns. Yes, WAFFLED HASH BROWNS.

If you’ve only been using your waffle iron for, you know, waffles, you’re missing out. Because it also makes the easiest, most deliciously crispy hash browns too.

Simply grate a potato and pile it in your waffle iron with a little salt and pepper. And in about 10 minutes you have a perfect hash brown that is just begging for a fried egg.

Or two.

Lunch, anyone?

Waffled Hash Browns:

  • 1 russet potato, scrubbed, grated and soaked in a bowl of cold water for 10 minutes
  • Salt and pepper

Pre-heat your waffle iron on high heat. While it’s heating up take handfuls of the shredded potato and place in the center of a dish towel. Twist the towel as tightly as possible to eliminate any excess water.

Brush the surfaces of the waffle iron with a bit of butter or vegetable oil, or spray with a non-stick cooking spray. Pile the grated potato into the center of the iron and season with salt and pepper.

Close the iron and cook till golden brown (time will vary; you can start checking after about 5 minutes). Use a thin spatula to carefully remove and transfer to a plate. Serve immediately.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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