It’s time for the next installment of our Waffle Iron Series (check out my Coconut Crusted French Toast Waffles). This week’s recipe is hash brown waffles and it’s the perfect way to get thick, crispy hash browns every time. No more raw middles and burned edges on your hash browns once you introduce them to this method. Give it a try and find out for yourself, but don’t forget a dollop of dill sour cream on top!
Hash Brown Waffles
4 large russet potatoes
1 large sweet onion
Peel and shred potatoes. Wring out any moisture, using a paper towel. Peel the onion and repeat the process as the potatoes, removing as much moisture as possible. Stir potatoes and onion together with a generous amount of salt and pepper. Allow to rest while you preheat the waffle iron. If it has a temperature control, heat it to medium-high. Brush a liberal amount of butter onto the top and bottom of the waffle iron. Scoop a large heap of potato mixture onto each section of the waffle iron, then close tightly and allow to cook 15-20 minutes, or until crispy golden brown. Serve immediately with dill sour cream.
Dill Sour Cream
1 cup sour cream
1/2 tablespoon dry or freshly chopped dill
1 teaspoon olive oil
1/2 teaspoon salt
Stir all ingredients together and chill before serving.
HINT: Take these waffles from a side dish to a main course by topping with a fried egg and bacon. Delicious!