Tuesday, June 19, 2012
Waffle-iron hash browns have been making the rounds on Pinterest, and for good reason: they deliver crispy potato to your mouth with no fuss and very little oil.
To make these, grate a baking potato, then squeeze it out in a tea towel to extract as much water as possible. Spread the potato on a hot, oiled waffle iron, sprinkle with salt and pepper (and nutritional yeast if you please), press down the top of the waffle iron, and cook until browned. In my waffle iron, these took about 13 minutes each, and one large potato made two waffles. Serve with your favorite toppings. (I had ketchup and sriracha on some and pesto on some. The pesto version made me swoon.)