After a night of fun, this is the perfect brunch!
Start by grating 1-2 russet potatoes, depending on size, into cold water to prevent browning.
Strain and rinse until water comes out clean, this will help them crisp up better!
Strain and press down to eliminate excess water
Place on paper towels
Wrap and squeeze to get those last bits of water out
Chop and shred your ingredients, I chose onion, Serrano pepper, chili flake, cheddar cheese, a couple of tablespoons of flour to bind the ingredients and of course salt and pepper
Make sure you chop your ingredients fine and don’t add too much! We want the potato to be the main ingredient.
Mix thoroughly and place on a HOT waffle maker that’s been spraid with oil, close and cook for 12 minutes
Remove potato hash from waffle maker with a pair of tongs and plate
Enjoy with eggs, bacon and of course some sriracha!
What did you have this morning?
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