WAFFLE MAKER HASH BROWNS

I have made these before, but I borrowed this recipe from my newly-acquired Ina Garten Modern Comfort Food cookbook.

It’s basically, a potato pancake made in a waffle maker. I used a fresh-shredded Russet potato, though frozen Ore-Ida Hash Browns will work fine as long as use defrost them first. I shredded my potato with my little cranked vegetable shredder, though a box grated works fine. One key: be sure to rinse then thoroughly dry the hash browns in a clean kitchen towel before cooking.

This version serves 2 people. Depending on the size of your waffle maker, you may need to make these in more than one cooking, keeping them warm in the oven on a sheet pan.

Ingredients:

• 3/4 lb Russet potatoes ( 1 large), peeled, shredded

• 1/2 cup shredded onion

• 1 tbsp unsalted butter, melted

• 1 egg, beaten

• 1/2 tbsp flour

• Kosher salt and black pepper

• Cooking spray or more melted butter

• Shedded cheddar cheese (opt)

• Sour cream (opt)

• Chopped chives or green onions (opt)

Directions:

• Preheat your oven to 250 degrees. Preheat your Belgian waffle maker on medium-high heat.

• Grate your potatoes, then rinse in cold water thoroughly, then drain. Squeeze out all the moisture by wrapping in a clean kitchen towel and twisting. Place in a medium mixing bowl.

• Add the beaten egg, grated onion, melted butter, salt and pepper to taste to the potatoes. Add any other seasoning if you want at this point. Fold together and mix thoroughly.

• When the waffle iron is hot, brush both sides with butter or spray with cooking spray (as I did). Place a generous amount of hash browns on your waffle maker and close the lid then turn the cooking plate if using a Belgian Waffle maker. Cook for 8-10 minutes depending on your individual maker. When done, remove to a sheet pan in a warm oven while you make another batch.

• Serve hot. Garnish with shredded cheddar, sour cream, and chopped chives if desired.