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Thursday, December 12, 2013

Waffle Iron Hashbrowns

We make hashbrown potatoes all the time on an old cast iron griddle. Yesterday I stumbled upon an interesting recipe on Pinterest that is very similar to the one I've created.

Here in Costa Rica, you don't just pop on over to the local grocery store and pick up some frozen shredded potatoes. Here, you shred your own potatoes, or you go without hashbrowns. This is my version of Waffle Iron Hashbrowns.

• 2 cups freshly shredded potatoes
• 1 tablespoon of butter, melted
• 1 one egg
• 1½ teaspoons flour
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ to ½ teaspoon black pepper
• pinch of cayenne pepper

Preheat the waffle iron to it's highest setting. Rinse the shredded potatoes thoroughly to remove as much starch as possible (this prevents them from becoming gummy). Blot the potatoes dry on a clean dish towel and set them aside.  In a medium size bowl, mix the egg with all the remaining ingredients. Add the shredded potatoes to the egg mixture and toss until the potatoes are well coated.

Spray the waffle iron with some non-stick spray and layer the potatoes evenly on the waffle iron.  Bake for a minimum of 10 minutes. If your timer on the waffle iron beeps before the baking time is up, ignore it, and pay attention to the steam escaping.  When the steam stops, the hashbrowns are done.

Carefully remove your finished waffle iron hashbrowns and enjoy!

Servings: 2

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