Waffled Hash Browns With Rosemary

• 1 (10 ounce) russet (baking) potato, peeled and shredded
• 1/2 teaspoon fresh rosemary, finely chopped, or 1 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon unsalted butter, melted
• grated cheese, sour cream or ketchup, for serving

1. Preheat a waffle iron on medium.
2. Squeeze the shredded potato with a towel until its as dry as you can manage.
3. (Excess liquid is the enemy of crispiness; your potatoes will steam if they arent dried well.)
4. In a mixing bowl, combine the shredded potato, rosemary, salt and pepper.
5. With a silicone brush, spread the butter on both sides of the waffle iron.
6. Pile the shredded potatoes into the waffle ironoverstuff the waffle iron a bitand close the lid.
7. (The pressure of the lid will compress the potatoes and help them emerge as a cohesive, waffled unit.)
8. After 2 minutes, press down a bit on the lid to further compress the potatoes.
9. (Careful: The lid may be hot.)
10. Check the potatoes after 10 minutes.
11. They should be just starting to turn golden brown in places.
12. When the potatoes are golden brown throughout, 1 to 2 minutes more, carefully remove them from the waffle iron.
13. Serve with grated cheese, sour cream or ketchup.

russet, fresh rosemary, salt, freshly ground black pepper, unsalted butter, grated cheese

Taken from www.foodrepublic.com/recipes/waffled-hash-browns-with-rosemary-recipe/ (may not work)