Not to toot our own horn or anything, but this recipe for waffle-iron sweet potato hash browns might change how you breakfast/brunch forever. Not only will you put that seldom-used waffle iron to work, but you’ll have the crispiest side dish to serve with eggs or pancakes or more waffles or whatever. Thanks to all the nooks and crannies, pale and mushy hash browns are officially a thing of the past—not even the best diner can say that. Oh, and did we mention you’ll need only three main ingredients?
2 medium sweet potatoes, peeled
1 medium russet potato, peeled
3 tablespoons butter, melted
Kosher salt and freshly ground black pepper, to taste
1. Plug in and preheat your waffle iron. Spray the interior with nonstick spray.
2. Use the medium-hole side of a box grater to grate the potatoes. In a large bowl, toss the potatoes to combine. Add the butter and toss to combine. Season generously with salt and pepper.
3. Divide the mixture into 6 even portions. Mound one portion onto the heated waffle iron and then spread it toward the edge to form an even layer. Close the waffle iron and cook on high heat until golden and crisp, about 5 minutes.
4. Repeat with the remaining potato mixture. Serve immediately (preferably with a side of eggs).