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Ingredients

for 2 servings

  • 1 ½ lb
    russet potato, peeled (680 g)
  • ¾ cup
    shredded sharp cheddar cheese (75 g)
  • ½ cup
    French Crispy Fried Onions (50 g)
  • 2 teaspoons
    salt
  • 1 teaspoon
    McCormick® black pepper, pure ground Schwartz® black pepper, pure ground Club House® black pepper, pure ground
  • 2 eggs, whisked
  • scallions, sliced, for garnish
    Calories 694
    Fat 38g
    Carbs 62g
    Fiber 4g
    Sugar 2g
    Protein 27g

Estimated values based on one serving size.

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Preparation

  1. 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.
  2. Shred the potatoes, then wring out excess water. Mix potatoes with cheddar, French’s Crispy Fried Onions, salt, and Schwartz Black Pepper Pure Ground. Fold in whisked eggs.
  3. Shred the potatoes, then wring out excess water. Mix potatoes with cheddar, French’s Crispy Fried Onions, salt, and Club House Black Pepper Pure Ground. Fold in whisked eggs.
  4. 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.
  5. Using a fork, remove hash-brown waffle from iron. Cook the second waffle using the rest of the potato batter.
  6. Enjoy!
 

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