for 2 servings
1 ½ lb russet potato, peeled
¾ cup shredded sharp cheddar cheese
½ cup French Crispy Fried Onions
2 teaspoons salt
1 teaspoon McCormick® black pepper, pure ground
- 2 eggs, whisked
- scallions, sliced, for garnish
- Shred the potatoes, then wring out excess water. Mix potatoes with cheddar, French’s Crispy Fried Onions, salt, and McCormick Black Pepper Pure Ground. Fold in whisked eggs.
- Preheat waffle iron on high. Spray iron with cooking spray. Evenly spread half of the potato batter in the waffle iron and close. Cook for 5–7 minutes until nicely browned.
- Using a fork, remove hash-brown waffle from iron. Cook the second waffle using the rest of the potato batter.
SOURCE: Tasty, by Tayo Ola