- Using a box grater (on the large holes) or food processor, grate the potato, and place in a bowl of cold water. Let sit for about 10 minutes, while you heat up your waffle iron.
- Working with a handful of potato at a time (about 1/2 cup, packed), place in the center of a tea towel and twist and squeeze to remove as much water as possible.
- When the iron is heated, brush a little butter into the center (a silicone brush is handy for this). Place your potato shreds in the center; sprinkle with a little salt and pepper. Close the iron and cook till golden brown (about 10 minutes on my iron, on the highest setting; times may vary).
- Using a thin spatula, gently transfer your hash brown to a serving plate – repeat with remaining potato. Top as desired; serve immediately.
Toppings: I topped mine with a fried egg and a few shavings of parmesan. But I’m thinking of trying a little truffle salt. Or a really good olive oil.
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