3 medium Yukon Gold potatoes
1/2 tsp garlic powder
1/2 tsp dried parsley flakes
2 pinches of sea salt
a pinch of black pepper
Melted butter or canola oil spray (or your favourite oil spray) for greasing your waffle iron. I like to use my Misto Oil Sprayer.
Wash and peel the potatoes and then grate them using your cheese grater. Wrap them in a clean kitchen towel and squeeze out all the water you can. This is a critical step to creating crispy hash browns!
Once you've squeezed out as much water as possible, add the grated potatoes to a large bowl along with the egg, garlic powder, parsley, and salt and pepper. Using a fork, stir everything together until it's combined very well and the egg and spices are evenly distributed.
Heat your waffle iron according to the manufacturer's instructions. Spray your waffle iron with some canola oil spray or brush on a little belted butter. Even if your waffle iron is made of a non-stick material this is still an important step! It helps keep the outside of the hash browns crispy and the insides soft. I love using my Misto Oil Sprayer for jobs like this because it allows you to use so little oil but achieve the same crispy effect without all the added chemical propellants in conventional oil sprays.
Add 1/4 cup of the potato mixture to each square of the waffle iron and spread it out evenly over the iron (if you have a waffle iron that makes round waffles, use 1/2 cup). Close the lid and hold it down for about one minute. Release the pressure on the lid and let the hash browns continue to cook in the waffle iron for about 3-4 more minutes. Since every waffle iron is different you may have to let the hash browns cook for an additional 2-3 minutes to achieve that beautiful golden exterior. Just be sure to check on them often and remove them as soon as they're done.
It's best to serve these hash browns immediately while they're nice and crispy!
Since they're the perfect addition to a savory breakfast, our favourite way to enjoy them is with some fresh salsa and an egg or two.
This recipe makes 8 square hash browns and each hash brown is only 2 Weight Watchers PointsPlus, making it a delicious and filling addition to your breakfast that will help you stay on track!
I hope you enjoy this recipe! Please check out all the other #FoodieMamas breakfast potato recipes below!!
Kaitie from Fuchsia Freezer picked our breakfast potato theme for this month and she's featuring some delicious Potato Pancakes with Eggs and Mornay Sauce.
Ali from Home and Plate is sharing these amazing Shredded Tater Cupcakes with Gruyere and Bacon!
Don't these Chive and Garlic Brunch Potatoes look great?? They're Emily's recipe this month and you can find them on her blog Best of This Life.
Deepika from Easy Baby Meals is sharing some fantastic Breakfast Tikkis!
Check out Sara's Gluten Free Potato Pancakes! You can find them on her blog Life's Little Sweets.
And last but not least, Manju is new to the #FoodieMamas this month and she's sharing a delicious Kerala-Style Potato Stew on her blog Cooking Curries!
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