1 ½ lb russet potato (680 g), peeled
¾ cup shredded sharp cheddar cheese (75 g)
½ cup French Crispy Fried Onions (50 g)
2 teaspoons salt
1 teaspoon McCormick® black pepper, pure ground
2 eggs, whisked
scallion, sliced, for garnish
How to Make It
Shred the potatoes, then wring out excess water. Mix potatoes with cheddar, French’s Crispy Fried Onions, salt, and McCormick Black Pepper Pure Ground. Fold in whisked eggs.
Preheat waffle iron on high. Spray iron with cooking spray. Evenly spread half of the potato batter in the waffle iron and close. Cook for 5–7 minutes until nicely browned.
Using a fork, remove hash-brown waffle from iron. Cook the second waffle using the rest of the potato batter.
MC Breakfast Savory
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