The recipe as written makes 8+ large potato waffles.
40 oz. (2 Trader Joe's bags) frozen shredded potatoes (hash browns), mostly thawed
Olive oil
SPG (or APB and sea salt), to taste
1 1/2 tsp. baking powder
1 tsp. baking soda
1) Dump potatoes into a large bowl and spread out. Let sit at room temperature until mostly thawed.
2) Preheat waffle iron. Spray or brush with olive oil.
3) Combine dry spices with other dry ingredients. Mix thoroughly.
4) Place slightly thawed, shredded potatoes (hash browns) into a large mixing bowl and drizzle lightly with olive oil. Stir well to coat potatoes with oil. (I use my hands.)
5) Sprinkle dry mixture over potato mixture, stirring well as you go, to incorporate evenly.
6) Place large handful or two of potato mixture on prepared waffle iron and cook as you would regular waffles. Cover completely but don't make too thick if you want them crunchy.
7) Cook them until very brown and crunchy. It will take awhile.
8) Keep warm in oven until ready to serve.
NOTE: You can use regular potatoes instead of frozen hash browns if you prefer. Just shred the potatoes and place them in a bowl. Cover with cold water and soak for 2-3 minutes. Drain and rinse to remove starch, then squeeze water out of potatoes by hand or by rolling in a clean flour sack dish towel, twisting gently to wring water out. Proceed with step 4, above.
40 oz. (2 Trader Joe's bags) frozen shredded potatoes (hash browns), mostly thawed
Olive oil
SPG (or APB and sea salt), to taste
1 1/2 tsp. baking powder
1 tsp. baking soda
1) Dump potatoes into a large bowl and spread out. Let sit at room temperature until mostly thawed.
2) Preheat waffle iron. Spray or brush with olive oil.
3) Combine dry spices with other dry ingredients. Mix thoroughly.
4) Place slightly thawed, shredded potatoes (hash browns) into a large mixing bowl and drizzle lightly with olive oil. Stir well to coat potatoes with oil. (I use my hands.)
5) Sprinkle dry mixture over potato mixture, stirring well as you go, to incorporate evenly.
6) Place large handful or two of potato mixture on prepared waffle iron and cook as you would regular waffles. Cover completely but don't make too thick if you want them crunchy.
7) Cook them until very brown and crunchy. It will take awhile.
8) Keep warm in oven until ready to serve.
NOTE: You can use regular potatoes instead of frozen hash browns if you prefer. Just shred the potatoes and place them in a bowl. Cover with cold water and soak for 2-3 minutes. Drain and rinse to remove starch, then squeeze water out of potatoes by hand or by rolling in a clean flour sack dish towel, twisting gently to wring water out. Proceed with step 4, above.
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