WAFFLED HASH BROWNS WITH ROSEMARY: Grated potato is put in the waffle iron with a little bit of butter and rosemary. No need to stir or flip for crispy edges. The waffle iron crisps both sides beautifully.
1 russet (baking) potato, about 10 ounces, peeled and shredded 1/2 teaspoon finely chopped fresh rosemary or 1 teaspoon dried rosemary 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 teaspoon unsalted butter, melted Grated cheese, sour cream, or ketchup, for serving Preheat the waffle iron on medium. Squeeze the shredded potato with a towel until it's as dry as you can manage. (Excess liquid is the enemy of crispiness; your potatoes will steam if they aren't dried well.) In 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-overstuff the waffle iron a bit-and 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. "So don't worry about tomorrow, for tomorrow will bring its own worries. Today's trouble is enough for today." ~Matt. 6:34-Sugar _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
