Waffle Iron Hash Browns

 Good and crispy.   You can leave out the onions and peppers if you choose.  Sometimes I like to put a layer of potatoes, a small layer of cheese, a small layer of chopped deli ham, and then another layer of potatoes.   When I do that I like to dip them in ranch dressing.

WAFFLE IRON HASH BROWNS

(serves 2)

Ingredients:

*3 medium-large russet potatoes, peeled and grated

*1/8 cup red bell pepper, finely chopped

*1/4 cup yellow onion, finely chopped

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*4 tablespoons butter, melted

Directions:

~Peel and grate 3 medium-large russet potatoes.

~Place grated potatoes into a large bowl and cover with water.

~Drain and repeat until water is no longer cloudy.

~Dry off potatoes with a paper towel.

~Spray waffle iron with cooking spray.

~Heat up waffle iron to high (about 400 degrees).

~In a large bowl, mix dried potatoes, 1/8 cup finely chopped red bell pepper, 1/8 cup finely chopped onion, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper and 4 tablespoons melted butter until potatoes are well coated.

~Place potato mixture evenly over hot waffle iron.  Place lid over potatoes.

~Cook for around 15 minutes or until potatoes are done and a golden brown.