- Wash and shred the potato.
- Place shredded potatoes in a towel and squeeze the water out. (This is imperative for crispy hashbrowns!)
- Put potatoes in a bowl and top with salt, pepper, and any seasonings you like. (I added some paprika and garlic powder.)
- Spray the pre-heated waffle iron with cooking spray, and layer the potatoes on the iron, about 1/4 inch thick.
- Close the lid and let them cook, checking on them after about 10-15 minutes.