Loaded hash brown-waffles by Chef Millie Peartree
Uncooked whole white potato(es)
1 pound(s), Russet or Idaho, shredded (about 4 cups)
Reduced-fat cheddar cheese
¼ cup(s), shredded
3 Tbsp, chopped (plus extra for optional garnish)
Cooked turkey bacon
2 slice(s), chopped
¼ tsp, ground
½ tsp, or less to taste
2 large egg(s), lightly beaten
- Place potatoes in a large bowl; add enough cold water to cover and soak for 2 to 3 minutes. Drain and rinse under cold water to remove starch. Squeeze as much liquid as possible from potatoes and place in a large bowl.
- Add cheese, scallions, bacon, oil, garlic powder, onion powder, salt, pepper, and paprika to potatoes; toss to coat. Add eggs; toss to coat.
- Preheat a regular-size waffle maker; coat with cooking spray.
- Spoon half potato mixture (2 cups) onto prepared waffle iron; cook until potatoes are tender and golden brown, about 7 to 9 minutes. Coat waffle iron again with cooking spray and repeat with remaining potato mixture to make 2 waffles.
- Serving size: 1 waffle