Last Updated on May 6, 2020
Breakfast as you know it is about to change. These crispy hash browns are so easy and delicious, you’ll wonder why you haven’t been using your waffle maker for breakfast potatoes all along.
- 2 refrigerator shredded potatoes
- 1 Tbsp kosher salt
- 1 tsp ground black pepper
- pan spray
- Turn waffle maker on medium high - high.
- Toss shredded potatoes with salt and pepper.Chef Tip: Your favorite seasoned salt works great or spice it up with a little BB all-purpose dry rub.
- Once waffle maker is hot spray with pan spray. Place a baseball size amount of potatoes in each waffle section. Spread mounds out in each section and close. Do not press down, simple walk away and let the waffle maker do the work.
- After 13-15 minutes you will have a crispy waffle hash brown. Carefully remove with tongs and spatula.
Emilie Abijanac is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête. Emilie was also the culinary director of ButcherBox.