Cheesy Hash Brown Waffles
3 Waffles
Yield
10 Minutes
Prep Time
5-7 Minutes
Cook Time
Ingredients
1 ½ Organic Russet Potatoes, Peeled and Grated
½ cup Sargento Finely Shredded Sharp Cheddar Cheese
1 Organic Valley Egg
1 tbsp Kerrygold Butter
¼ tsp Salt
¼ tsp Black Pepper
Daisy Sour Cream, for Serving (Optional)
Ketchup, for Serving (Optional)
Instructions
1. Prep the potatoes: Peel and grate the russet potatoes. Using a paper towel or cheesecloth, squeeze out as much moisture as possible to ensure crispy waffles.
2. Mix the ingredients: In a bowl, combine the grated potatoes, shredded cheddar cheese, egg, melted butter, salt, and black pepper. Stir until well mixed.
3. Preheat the mini waffle maker: Lightly grease the waffle maker with butter to prevent sticking.
4. Cook the waffles: Spread about ¼ cup of the potato mixture evenly onto the preheated mini waffle maker and close the lid. Cook for 5-7 minutes per waffle or until golden brown and crispy.
5. Repeat with remaining mixture.
6. Serve and enjoy: Carefully remove the waffles, let them cool slightly, and serve with Daisy Sour Cream or ketchup for dipping.
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