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Waffle Iron Hashbrowns and Eggs

Calories: 153 WW Freestyle Points: 2 points per quarter
Nutrition
Waffle Iron Hashbrowns and Eggs

To get these hashbrowns crispy, I let the water drain out of them. It takes a little inactive waiting time, but the hashbrowns come out too soft otherwise.

 

You can find and purchase the waffle iron I use here.

 

Nutrition information based on 1/4 waffle hashbrown (excludes eggs).

Total Cook/Prep time: 30 minutes

Ingredients

  • 2 medium potatoes (shredded with a grater)
  • 1 medium onion (also shredded with a grater)
  • 1 tsp salt
  • sprinkle of black pepper
  • Optional: 2 eggs (sunny side up or however you prefer your eggs).

Directions

Put the shredded potatoes and salt in a bowl.

Massage the potatoes and salt together to help extract the water out of the potato.

Allow the mixture to sit at room temperature for 15 - 30 minutes (longer is better).

Preheat waffle iron.

Drain the potatoes in a mesh strainer, pressing down on all sides to remove as much water as possible.

Return the potatoes to the bowl and mix in the onions.

Spray the waffle iron with cooking spray.

Spread the mixture onto the bottom half of the waffle iron.

Close the lid and cook for 20 minutes, or until the crust of the waffle is golden brown and crisp.

 

RATING:  
  5 (3 reviews)
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