Categories: Breakfast

Ingredients

• One 30 oz. bag frozen shredded hash browns
• 4 tbsp butter, melted
• 1/2 tsp black pepper
• Cooking spray
• 1/2 cup chopped shaved ham
• 1 cup freshly grated Cheddar
• Ketchup, for serving

Directions

1. Thaw the hash browns at room temp for about 3 hours, turning the package over occasionally. When they are thawed, preheat the waffle iron to medium-low heat.

2. Place half the hash browns in the middle of a stack of three or four paper towels. Bunch up the potatoes and squeeze them to force out as much liquid as possible. Place the hash browns in a large bowl, then repeat with the rest of the hash browns.

3. Drizzle in the butter then add the pepper and toss everything together.

4. Coat the surface of the waffle iron with cooking spray, then add 1/2 cup of the potato mixture to each well. Sprinkle the chopped ham evenly over the potatoes then add the cheese.

5. Sprinkle about 1/4 cup of the potatoes over the top of each waffle then close the lid and let ‘em cook. How long the waffles take to cook depends on the heat of your waffle maker and the moisture of the potatoes. Lift the lid and check on the waffles from time to time to make sure they aren’t burning.

6. The edges and the cheese will start to crisp up and get golden, but you’ll want to keep it going until everything is deep golden. Use a dull knife or spatula to remove the waffles. Serve them with ketchup and dig right in.

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