Crispy Hash Brown Waffles

These hash brown waffles have much in common with latkes, but cooking them in a waffle iron gives them an especially crisp finish while steaming the potatoes until perfectly cooked. Serve them straight away with your favourite hash brown toppings.

Recipe details

Ingredients

• Cooking spray
• 450 g yellow potatoes, shredded
• 2 tablespoons vegetable oil
• 1 garlic clove, finely chopped
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon smoked paprika
• 2 large eggs, lightly beaten

Hash brown waffles method

1. Heat the waffle iron following the manufacturer's instructions, then coat it with cooking spray.
2. Put the potatoes into a medium bowl and add sufficient cold water to cover them. Leave to soak for 2 to 3 minutes, then drain and rinse away the starch. Press out the excess water by hand, or wrap the potatoes in a clean tea towel and twist it tightly to squeeze out the liquid.
3. Transfer the potatoes to a large bowl and mix with the oil, garlic, salt, pepper and paprika until thoroughly coated. Add the eggs and stir until evenly incorporated.
4. Place half the potato mixture in the heated waffle iron. Close the lid and cook for 5 to 8 minutes, until the potatoes are soft inside and golden brown. Repeat with the remaining potato mixture.

Cook’s Note

This recipe is portioned for a large Belgian waffle maker, although it works in any style of waffle maker. I normally place the waffle iron on the hob and switch on the extractor fan to draw away the steam.

Frozen, ready-shredded potatoes can be used instead, allowing you to omit Step 2.

Vegetables and meat, such as diced onion, peppers and ham, can be mixed into the waffle batter. Cheese generally burns before the potatoes have finished cooking.

Nutrition facts (per serving)