1poundpotatoesRusset or Yukon, about 6 medium Yukons, 6 cups shredded
¼teaspoonred pepper flakes
¼teaspoonsalt
¼teaspoonpepper
Instructions
Preheat your waffle maker. I turn my to the highest setting.
Using the small or large shredder blade, shred the potatoes until you have about 6 cups. (More or less.) Place on a dish towel or in a nut bag and twist together to squeeze out as much liquid as possible.
In a large bowl, combine the shredded potatoes with the red pepper flakes, salt, and pepper.
Grease your waffle maker with butter, coconut oil, or by spraying or brushing another oil onto the surface and into the crevices.
Add the shredded potatoes to the waffle maker, overstuffing it quite a bit.
Close the lid and cook about 15 minutes, or until crisped to your liking!
Notes
I use this waffle maker, which has reversible plates so you can use it as a panini press as well! You should probably check the waffles after about 8 minutes, since every waffle maker is different and yours might cook faster than mine.