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 |
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
Instructions
- 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.
Nutrition Facts
| 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 |