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Hash Brown Waffles - Pamela Salzman

Hash Brown Waffles:
Makes 2 waffles


2 large eggs, beaten

2 Tablespoons unsalted butter or ghee, melted (or unrefined extra-virgin olive oil), plus additional for greasing waffle iron

½ teaspoon sea salt

freshly ground black pepper to taste

1/8 teaspoon paprika

1 pound Yukon Gold potatoes, unpeeled

Add ins, up to 2 Tablespoons of each:

Minced onion, finely diced bell pepper, shredded cheddar or monterey jack cheese, chopped chives or herbs, cayenne pepper (use no more than a pinch), cooked diced bacon


1. Preheat a waffle iron to high heat. Preheat your oven to 300 degrees.
2. In a medium-size bowl, mix together the eggs, melted butter, salt, pepper and paprika.
3. Grate potatoes in a food processor fitted with a shredding disc or with a box grater. Squeeze any excess moisture out of the potatoes with a nut milk bag or a clean kitchen towel. Add the potatoes to the egg mixture as well as any additional desired add-ins.
4. Brush the preheated waffle iron with butter, ghee, or oil. Spread half the batter on the waffle iron and close. Remove waffle when it is golden brown and crispy on the outside and tender on the inside. The amount of time will vary from machine to machine.
5. Keep the waffles warm in a 300 degree oven on a cooling rack set on a rimmed baking sheet. 

    Excerpted from Kitchen Matters: More Than 100 Recipes and Tips to Transform the Way You Cook and Eat--Wholesome, Nourishing, Unforgettable by Pamela Salzman. Copyright Pamela Salzman 2017. All rights reserved.

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