1 1/3 cup 10 OZ Shredded Potatoes
1 Large Egg
Salt and Ground Black pepper to taste and a good pinch of each
Pinch of dry Parsley
Pinch of Rosemary (remove the leaves from steam, if fresh and chop)
1/4 teaspoon Onion Powder
1 teaspoon Oil plus for greasing the waffle iron
Pinch of Sriracha Salt and dried Parsley
- If the potatoes are shredded and frozen: Pack 2 cups in the measuring cup and defrost in the microwave for a minute or two. This will bring you down to 1 1/3 of a cup. Or peel and shred fresh potato until you reach 1 1/3c. You may use 1 cup of potatoes if the waffle maker is smaller.
- Place the potatoes in the bowl, then add 1 large egg and season according to your taste. Mix well to combine.
- Grease the waffle maker very well.
- When the waffle iron is hot enough place the potato mixture evenly. Close the waffle maker and allow it to cook until the lights on the waffle maker tell you it’s done.
Recipe and image courtesy of www.sandraseasycooking.com