How do you get the crispiest hash browns on the planet? Make them into waffles. Cooking shredded potatoes in a waffle iron ensures an evenly browned finish, plus plenty of crannies for toppings.
Ingredients
- ½ cup butter, plus more as needed
- 2 tsp salt, plus more to taste
- ½ cup scallions, chopped, plus extra for garnishing
- 2lb potatoes, peeled and shredded (about 4 packed cups)
- Sour cream and sliced scallions, to serve
Preparation
- Using a tea towel or paper towels, squeeze any excess water out of the potatoes. Transfer the potatoes to a bowl.
- Add the chopped scallions and the salt to the bowl with the potatoes. Mix well.
- Heat a waffle iron and grease generously with butter.
- Gently spread a layer of the potato mixture into the iron. Use your fingers to press the potatoes into position.
- Close the waffle iron and cook for 5-10 minutes, or until golden brown and crispy on both sides.
- Serve hot, garnished with the sour cream and scallions.
