Waffled Hash Browns with Rosemary
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Intermediate
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Intermediate
2 russet (baking) potatoes, about 10 ounces each, peeled and shredded
1/2 teaspoon finely chopped fresh rosemary or 1 teaspoon dried rosemary
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
PAM® Original No-Stick Cooking Spray
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 22 mg | 2% |
Carbohydrate | 29 g | 10% |
Cholesterol | 0 | |
Total Fat | 1 g | 1% |
Iron | 2 mg | 8% |
Calories | 135 kcal | 7% |
Sodium | 159 mg | 7% |
Protein | 3 g | 7% |
Saturated Fat | 1% | |
Sugars | 2 g | 0 |
Vitamin C | 13 mg | 22% |
Preheat waffle iron. If it has temperature controls, set it to medium.
Squeeze shredded potato with a towel until it's as dry as possible.
In a mixing bowl, combine shredded potato, salt and pepper.
Coat both sides of the waffle iron grid with nonstick spray.
Pile shredded potatoes into waffle iron, over-stuffing it a bit, and close lid. (The pressure of the lid will compress the potatoes and help them emerge as a cohesive, waffled unit.) Cook for 2 minutes, then press down on lid to further compress potatoes (be careful, lid may be hot).
Continue cooking potatoes for 5 minutes longer, then begin checking them. They are ready when potatoes are golden brown all over, about 1 to 2 minutes longer. Serve hot with eggs or any other breakfast foods.
Waffled Hash Browns with Rosemary