hashwaffles

Ingredience

Hash browns 32 oz

Eggs 2

Oil 5 tbsp

Cornstarch 2 tbsp

Kosher salt 1½ tsp

Garlic powder 1 tsp

Onion powder ½ tsp

Pepper ½ tsp

Pokyny

Thaw the hash browns

Microwave in batches until just thawed, not hot.

Or thaw overnight in the refrigerator.

Squeeze them very dry

Wrap in a clean kitchen towel and wring aggressively.

This is the single most important step.

Mix potatoes with:

2 eggs

5 tbsp oil

seasonings

optional cornstarch

Heat waffle maker to its highest setting.

Brush or spray both plates with oil.

Add enough potato mixture to make a fairly thin, densely packed layer.

Don't make an overly thick waffle; thinner = crispier.

Press the lid down firmly.

Cook 8–12 minutes, depending on the waffle maker.

Don't open it for at least the first 6–7 minutes.

Continue until steam production drops substantially and the exterior is deep golden brown.

Transfer to a wire rack, not a plate.

For a large batch, hold finished waffles in a 250°F oven directly on the oven rack or wire rack.