2 russet potatoes, about 10 ounces each, peeled and shredded
1/2 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 teaspoons unsalted butter
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. Using a silicone brush or paper towel, carefully grease both sides of waffle iron with butter. Pile shredded potatoes into waffle iron, over-stuffing it a bit, and close lid. .
the are ready when potatoes are golden brown all over, about 1 to 2 minutes longer. Serve hot with eggs or any other breakfast foods.
