Waffles with Hash Browns

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Waffles with Hash Browns
  1. Preheat the waffle iron according to manufacturer’s instructions. Grease the waffle iron with cooking spray.

  2. Place potatoes in a medium bowl. Pour in enough cold water to cover potatoes; soak for 2 to 3 minutes. Drain and rinse to remove starch. Squeeze water from potatoes by hand or roll in a clean kitchen towel and twist the towel to wring out water.

  3. Toss potatoes with oil, garlic, salt, pepper, and paprika in a large bowl until evenly coated. Stir eggs into potato mixture until well combined.

  4. Spoon 1/2 of the potato mixture into the preheated waffle iron; close and cook until potatoes are tender and golden brown, 5 to 8 minutes. Repeat with remaining potato mixture.


This recipe is sized for a large Belgian waffle maker but can be made with any type of waffle maker. I usually set up the iron on my stove and turn on the vent fan to capture the steam.

You can use frozen packaged potato shreds and skip step 2.

You can add veggies and meats — like diced onions, peppers, and ham — to the waffle batter. Cheese tends to burn before the potatoes are cooked.

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