OMG, I frakking *LOVE* hashbrowns!!!  I don’t have them a lot, but they’re actually one of the reasons I could never be strictly paleo for an extended period of time.  And when I make them at home, I do it in the waffle iron.

Wait.  WUT?

Yeah, I said waffle iron.  It’s not really a new or revolutionary thing.  I’ve seen it all over Pinterest, but I’ve been doing it for a while.  Actually, I hardly ever make waffles in my waffle iron.  You know, the gluten free thing and all.  I miss waffles, and I need to go on an adventure for the perfect gluten free corn waffle, but that’s another post.

Waffle Iron Hashbrowns are super easy and come out perfectly crispy every time.  Seriously, have you done this yet?  Why aren’t you skipping ahead to the recipe on this post?  Well, you’ve read this far… and look!  The recipe!

Waffle Iron Hashbrowns

1 small or medium sized russet potato
Your preferred seasoning blend

Heat your waffle iron up so it’s nice and hot.  If you have adjustable heat, slide it over to the highest setting.  Wash that potato until it’s clean and then shred the daylights out of it.

I like to rinse the shredded potato afterward to wash away the excess starch, but you don’t have to do that.  If you are rinsing, just fill the bowl with cold water and carefully drain the shreds.  I do this three times.  Then season those spuds to your liking (I use salt, pepper, paprika, and garlic powder).  Throw a little butter on your waffle iron, evenly distribute the shredded potato on the iron, and then put a little butter on top.

Close the lid on that sucker and let it cook.  My waffle iron has a chime on it so I wait for it to go off and check them then.  I like crispy hashbrowns, but cook them until your preferred doneness is achieved.  Remove carefully from the waffle iron and plate that ish.  Then it’s nomming time.  NOM.