Ingredients
- 1 pound shredded potatoes rinsed and drained of excess water
- 2 tablespoons vegetable oil plus more for greasing the waffle iron
- 1 clove garlic minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 eggs at room temperature
Instructions
- Preheat the waffle iron and lightly grease it with vegetable oil using either a pastry brush or a folded paper towel.
- In a medium bowl, thoroughly mix together the shredded potatoes, vegetable oil, minced garlic, kosher salt, black pepper, and eggs.
- Once the waffle iron is hot, spread half of the potato mixture onto the iron, creating an even layer. Close firmly.
- Cook until the hash browns have turned golden brown and crispy, about 12-15 minutes.
- Carefully open the waffle iron and use a heatproof spatula to gently loosen the edges of the hash brown waffle. Work the spatula underneath to lift the waffle out in one piece and transfer it to a plate.
- Lightly regrease the iron if necessary, then spread the remaining half of the potato mixture onto the iron in an even layer. Close firmly and cook until brown and crispy, another 12-15 minutes.
- Remove second waffle as you did the first. If you're working in batches, you can keep waffles warm under loosely tented foil in a low oven.
- Serve warm.