30ouncesfrozen and thawed hash browns OR 10 cups freshly shredded potatoes, well-squeezed
4eggs
¼cupmilk
1½cupshredded cheddar cheese
1½teaspoonskosher salt
1teaspoonfreshly ground black pepper
1red bell peppercut into matchsticks and then diced into very small ⅛-inch pieces, about ¾ cup worth OPTIONAL
½cupcooked and crumbled baconOPTIONAL
4green onionssliced thin, about ¼ cup worth, 2 tablespoons reserved
Instructions
Heat a waffle iron on the medium-high setting. Brush with butter or spray each side generously with non-stick cooking spray.
Combine the eggs and milk in a large mixing bowl and whisk to combine. Stir in potatoes, cheese, bell pepper or bacon, 3 tablespoons of green onions, salt, and pepper.
Scoop the potato mixture onto the hot waffle iron. Spread to about an inch from the edge and close the waffle iron. Cook for about 5 minutes, checking every few minutes to avoid burning.
When the entire waffle is golden brown in color, carefully remove the waffles from the waffle iron with a fork or tongs.
Notes
Please note: Fresh potatoes MUST be squeezed well to remove excess water before cooking. I place the potatoes in a clean tea towel and squeeze the liquid out with my hands.