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waffled hash browns with rosemary

waffled hash browns with rosemary

Adapted from Will It Waffle? by Daniel Shumski

Crispy potato pancakes with crunchy nooks and crannies.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Author Rosemary Stelmach

Ingredients

  • 1 russet baking potato, peeled & shredded (about 10 ounces)
  • 1/2 teaspoon finely chopped fresh rosemary
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon unsalted butter, melted
  • grated cheddar cheese, sour cream or ketchup for serving

Instructions

  1. Preheat a waffle iron on medium.

  2. Squeeze the shredded potato with a towel until it’s as dry as you can manage. (Excess liquid is the enemy of crispiness; your potatoes will steam if they aren’t dried well.)

  3. In a mixing bowl, combine the shredded potato, rosemary, salt and pepper.

  4. With a silicone brush, spread the melted butter on both sides of the waffle iron.

  5. Pile the shredded potatoes into the waffle iron – over stuff the waffle iron a bit – and close the lid. (The pressure of the lid will compress the potatoes and help them emerge as a cohesive, waffled unit.)

  6. After about 2 minutes, press down a bit on the lid to further compress the potatoes. (Careful - the lid may be hot.)

  7. Check the potatoes after about 10 minutes. They should be just starting to turn golden brown in places.

  8. When the potatoes are golden brown throughout, 1 to 2 minutes more, carefully remove them from the waffle iron.

  9. Serve immediately with grated cheese, sour cream and/or ketchup offered on the side.

Recipe Notes

If you prefer to have more crunchiness throughout, spread the shredded potatoes out to the edges to form an evenly thin layer before you close the lid.  Keep a close watch as they will now require less cook time.