Crispy. Spicy. Golden. These waffle hash browns hit all the right notes. Made with grated potato and our cult favourite Crispy Chilli Oil, they’re an easy win for breakfast, brunch or midnight snack. The waffle iron gives them a crunchy outer edge and soft centre with no deep frying needed.
2 medium potatoes, peeled and grated
1 tbsp plain flour
2 tbsp Marion’s Kitchen Crispy Chilli Oil (include oil and crispy bits)
1/4 tsp sea salt
1/4 tsp white pepper
Optional toppings: sour cream, extra chilli oil, chopped spring onion
- Use a clean tea towel to squeeze the grated potato over the sink. You want to remove as much moisture as possible for maximum crispiness.
- In a mixing bowl , combine the grated potato with flour, Crispy Chilli Oil (both the oil and crunchy bits), salt and pepper. Stir well until evenly mixed.
- Preheat your waffle iron and lightly grease with oil.
- Spoon the potato mixture into the centre of the waffle iron. It should sizzle immediately. Press down firmly with the lid.
- Cook for 8 to 10 minutes, or until the hash brown is golden brown and crispy on both sides. You can peek and cook longer if you like it extra crunchy.
- Carefully remove and repeat with remaining mixture if needed.
- Serve hot, topped with a dollop of sour cream, more Crispy Chilli Oil and a sprinkle of spring onion if you’re feeling fancy.
