Makes 4 servings
In a skillet, hash browns splatter the kitchen with grease. In the oven, they never get crunchy enough. By using a waffle iron, you can cross a hash brown with a potato pancake for mess-free, crispier results. They even make a great dinner: Top them with smoked salmon and sour cream, set at the bottom of a bowl of beef or chicken stew, or use as a topping to a bowl of chili for a pseudo shepherd’s pie.
1 large sweet potato, peeled and grated through the large holes of a box grater
1 large russet potato, peeled and grated through the large holes of a box grater
3 medium scallions, trimmed and thinly sliced
2 large eggs
¼ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon table salt
½ teaspoon ground black pepper
Nonstick spray
1. In batches, squeeze the potatoes dry in your clean, dry hands. Place the shreds in a large bowl.
2. Stir in the scallions, eggs, flour, baking powder, salt, and pepper until everything is evenly coated in egg and flour.
3. Lightly coat the heating surfaces of a 6- to 8-inch round or a small square waffle iron with nonstick spray and heat it on high according to the manufacturer’s instructions.
4. Scoop up ⅔ cup of the potato mixture and place in the waffle iron. Close and cook until crisp and golden brown, about 5 minutes, perhaps through several cycles. Transfer to a serving plate or platter and continue making more hash brown patties.