Ingredients
Scale
- 2 – 3 medium potatoes, peeled & shredded
- 2 – 3 teaspoons butter
- 1 Tablespoon snipped chives
- 1/2 cup finely shredded cheddar cheese
- Red Robin seasoning & freshly ground pepper, to taste
Instructions
- Peel and shred the potatoes. Take a clean kitchen towel and try to squeeze as much moisture out of them as possible.
- Melt the butter. Put the potatoes in a bowl and toss with half the butter, reserving some of the butter for buttering the waffle iron. Sprinkle the potatoes with Red Robin Seasoning and pepper, stir, then microwave on high for 2 minutes. Stir the potatoes, then microwave another 2 minutes. Taste … are they cooked tender yet? Are they seasoned to your liking? If not, adjust the seasonings and stir, then cook a little longer as needed.
- Remove the potatoes from the microwave and stir in the cheddar cheese and chives. The cheese will likely melt, so toss several times to get the cheese incorporated throughout the hash browns.
- Preheat your waffle iron. Brush lightly with butter, then pile the potatoes on the iron. Depending on the size of your waffle iron, you may be able to fit them all on at once (I did). You want them piled a little thicker than a waffle would be, so your waffle iron doesn’t close quite right. Close the waffle iron and let cook for about 2 minutes. Using an oven mitt to cover your hand, press down gently on the waffle iron until it closes almost all the way. Steam will come out the sides at this point, so take care not to burn yourself!
- Let the hash browns cook another 2 – 3 minutes in the waffle iron or until they are nicely golden brown. Remove with a fork, sprinkle with more chives and enjoy while they’re hot n crispy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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