Time: 25 min.
Complexity: easily
Servings: 6

Make delicious and crispy hashbrowns, American potato pancakes, for breakfast. Fry them in a waffle iron and serve with red fish and sour cream. Waffle iron hashbrowns turn out crispier than frying pan hashbrowns, especially if you have a waffle iron for thin waffles. If you're using a Belgian waffle iron, simply increase the frying time slightly.

Ingredients:

• 2 small potatoes
• 2 tbsp (30 g) butter, melted, plus extra for greasing the waffle iron
• 1 tbsp chopped fresh chives, plus extra for serving
• Smoked salmon, for filing
• Sour cream, for serving
• Special equipment: waffle iron (preferably for thin waffles)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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potato, chives, smoked salmon, sour cream

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Preparation:

Step 1
• Preheat a waffle iron to medium-high heat. Preheat the oven to 90°C.
Step 2
• Peel and grate the potatoes. Squeeze the liquid into a separate bowl and set aside.
Step 3
• Mix grated potatoes, butter, chives, 2 teaspoons of starch from the potato liquid, 0.5 teaspoon of salt and a little pepper.
Step 4
• Lightly grease the top and bottom of a waffle iron with melted butter. Place about 1/2 cup of potato batter into the waffle iron, carefully close the lid, and cook until golden brown and crispy, 4-8 minutes. Place the finished waffles on a plate, cover with foil, and keep in the oven while you cook the rest.
Step 5
• Top the potato waffles with slices of smoked salmon, a dollop of sour cream and a sprinkle of chives.
  
  Note
  
  Waffles can be frozen in a zip-lock bag for up to 1 month. Before serving, reheat in a toaster oven or a regular oven at 150°C until crispy.

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