Chilli Crisp Waffle Hash Browns

Ingredients

• 2 medium potatoes, peeled and grated
• 1 tbsp plain flour
• 2 tbsp Marion’s Kitchen Crispy Chilli Oil (include oil and crispy bits)
• 1/4 tsp sea salt
• 1/4 tsp white pepper
• Optional toppings: sour cream, extra chilli oil, chopped spring onion

Instructions

1. 1

   Use a clean tea towel to squeeze the grated potato over the sink. You want to remove as much moisture as possible for maximum crispiness.

2. 2

   In a mixing bowl, combine the grated potato with flour, Crispy Chilli Oil (both the oil and crunchy bits), salt and pepper. Stir well until evenly mixed.

3. 3

   Preheat your waffle iron and lightly grease with oil.

4. 4

   Spoon the potato mixture into the centre of the waffle iron. It should sizzle immediately. Press down firmly with the lid.

5. 5

   Cook for 8 to 10 minutes, or until the hash brown is golden brown and crispy on both sides. You can peek and cook longer if you like it extra crunchy.

6. 6

   Carefully remove and repeat with remaining mixture if needed.

7. 7

   Serve hot, topped with a dollop of sour cream, more Crispy Chilli Oil and a sprinkle of spring onion if you’re feeling fancy.