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<\/a>1 (10 oz.) russet (baking) potato, peeled and shredded\n1\/2 tsp. fresh rosemary, finely chopped, or 1 tsp. dried rosemary
\n1\/4 tsp. salt
\n1\/2 tsp. freshly ground black pepper
\n1 tsp. unsalted butter, melted
\ngrated cheese, sour cream or ketchup, for serving<\/p>\n
Preheat a waffle iron on medium. Squeeze the shredded potato with a towel until it\u00e2\u20ac\u2122s as dry as you can manage. (Excess liquid is the enemy of crispiness; your potatoes will steam if they aren\u00e2\u20ac\u2122t dried well.)
\nIn a mixing bowl, combine the shredded potato, rosemary, salt and pepper. With a silicone brush, spread the butter on both sides of the waffle iron. Pile the shredded potatoes into the waffle iron\u00e2\u20ac\u201coverstuff the waffle iron a bit\u00e2\u20ac\u201cand close the lid. (The pressure of the lid will compress the potatoes and help them emerge as a cohesive, waffled unit.) After 2 minutes, press down a bit on the lid to further compress the potatoes. (Careful: The lid may be hot.) Check the potatoes after 10 minutes. They should be just starting to turn golden brown in places. When the potatoes are golden brown throughout, 1 to 2 minutes more, carefully remove them from the waffle iron. Serve with grated cheese, sour cream or ketchup.<\/p>\n","protected":false},"excerpt":{"rendered":"
Waffled Hash Browns with Rosemary 1 (10 oz.) russet (baking) potato, peeled and shredded 1\/2 tsp. fresh rosemary, finely chopped, or 1 tsp. dried rosemary 1\/4 tsp. salt 1\/2 tsp. freshly ground black pepper 1 tsp. unsalted butter, melted grated cheese, sour cream or ketchup, for serving Preheat a waffle iron on medium. Squeeze the shredded potato with a towel until it\u00e2\u20ac\u2122s as dry as you can manage. (Excess liquid is the enemy of crispiness; your potatoes will steam if…<\/p>\n