Herbed Parmesan Hash Browns Recipe

For Christmas 2015 my daughter and son-in-law got me a brand new waffle maker and I’m always trying out new waffle recipes. I enjoy making and eating various waffles for breakfast, lunch, dinner (chicken and waffles) or even as a snack.

My great-granddaughter who is almost 8 years old begs me to make her homemade blueberry waffles every time she stays overnight. My daughter Shelly enjoys my strawberry waffles and my son-in-law Sam will eat anything I put in front of him.

Today’s guest-post recipe for Herbed Parmesan Hash Browns is courtesy of Chef George Duran for KRUPS. I have never made hash brown waffles before, so I’m looking forward to trying it out. The recipe yields 3-4 servings.

Herbed Parmesan Hash Browns Recipe

2 large russet potatoes, peeled, grated then excess liquid squeezed out
½ cup shredded parmesan
1 large egg
1 tsp. minced parsley
¼ tsp. kosher salt
Non-stick spray or butter

Pre-heat your KRUPS Waffle Iron on high. In a medium bowl place the first five ingredients together and mix until combined. Spray non-stick spray or butter on the waffle iron and cook each hash brown until golden brown, about 10-15 minutes.

You can serve them with your preferred toppings. They have a fried egg on top of their’s, but I think when I make them I’ll just top mine with some melted honey butter and/or maple syrup. What about you? What do you like to top your waffles with?

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