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BROWSE

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WAFFLED HASH BROWNS WITH ROSEMARY

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 4
INGREDIENTS
  • 2 baking russet
  • 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
DIRECTIONS

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.