Hash Brown Waffles

There is nothing better than hash browns.

Actually there is: hash browns topped with green chile and cheese. Even better? Mixed into the batter.

I love hash browns but my challenge always has been getting them crispy enough at home (if you live in Albuquerque, Hurricane's makes the crispiest ones I've had here). And I'm not a big fan of the fried smell that lingers in the air long after the meal has been eaten.

There are several tricks that I've learned though:

Soaking the shredded potatoes overnight rids them of some of the starch which also helps make them crispier when they are fried. And using a waffle iron takes care of much of the fried smell (I'm sure you have one at the back of a cabinet that you can dust off).

Hash Brown Waffles (adapted from Mad Genius Tips in the October 2015 issue of Food & Wine)

2 pounds baking potatoes, peeled, shredded, and soaked overnight in water

2 large eggs, lightly beaten

3 Tbsp. all-purpose flour

1 tsp. baking powder

1 cup grated cheese plus more for the topping

3 Tbsp. melted butter

2 cup green chile or salsa

Oil and heat your waffle iron as directed. In a large bowl, mix the potatoes, eggs, flour, baking powder, 1 cup of the cheese (I usually use a mix of sharp cheddar and mozzarella), butter, and 1/2 cup of the green chile or salsa.

Spread a portion of the mixture on the waffle iron, careful that you can still close it. All waffle irons aren't created equal: one way to know when to check the doneness of the waffle is when the sizzling stops. The waffle is done when it's brown and crispy.

Place the waffles in a 200-degree oven while you make more or immediately top with cheese an green chile or salsa (microwave for about 40 seconds to melt the cheese) and enjoy. Repeat making waffles with the remaining mixture. The rest of it can be frozen for future meals so you can return your waffle iron to its place in the back of the cabinet.