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Yield 4 waffles. Recipe from CookingLight.
Ingredients 1 1/2 pounds peeled russet potatoes, shredded 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1 1/2 tablespoons unsalted butter, melted Nutritional info Calories: 157 Fat: 4.5g Cholesterol: 11mg Sodium: 332mg Carbohydrates: 27g Calcium: 19mg Potassium: 700mg PHOTO CREDIT: HECTOR MANUEL SANCHEZ |
Directions
NOTE:
Try a dollop of Greek yogurt and a sprinkle of chives on top, or serve them with a fried egg and a dash of hot sauce for the ultimate breakfast.
- Preheat a waffle iron to medium-high.
- Squeeze potatoes between paper towels to remove excess liquid. Toss potatoes with salt, pepper, garlic powder, and onion powder. Brush both sides of waffle iron evenly with butter.
- Add potatoes to iron, evenly mounded. Close iron, pressing lightly (iron may not close completely right away); cook 2 minutes.
- Press iron to close completely; cook 12 minutes or until golden brown and crisp.
NOTE:
Try a dollop of Greek yogurt and a sprinkle of chives on top, or serve them with a fried egg and a dash of hot sauce for the ultimate breakfast.
