Golden Waffle-Pressed Potato Crisps

1. Preheat Oven and Waffle Iron

Start by preheating your oven to 250°F and setting your waffle iron to medium-high heat. This ensures that everything will be ready when you need it.

2. Grate Potatoes and Remove Moisture

Grate the potatoes using a food processor with a grating disk or a box grater. Once grated, transfer the potatoes to a clean kitchen towel, spread them out, roll up the towel, and squeeze firmly to remove excess moisture. This step is crucial for achieving that perfect crispiness.

3. Grate Onion and Combine Ingredients

Grate the onion and squeeze out any excess moisture, then add it to a large mixing bowl. Combine the grated potatoes with the onion, and mix in the 2 tablespoons of melted butter, the lightly beaten egg, and the tablespoon of flour. Season the mixture with about 1.5 teaspoons of salt and 0.5 teaspoons of freshly ground black pepper. Mix everything together with a fork until well combined.

4. Brush Waffle Iron and Cook

Brush the hot waffle iron with a bit of melted butter to prevent sticking. Place about 0.33 cups of the potato mixture into each division of the waffle iron, spreading it out evenly. Cook for 5 to 10 minutes, or until the potatoes are browned and crispy. The waffle iron's even heat distribution ensures a perfect golden crust.

5. Keep Warm and Serve

As each batch of hash browns finishes, transfer them to a sheet pan lined with parchment paper and keep them warm in the oven at 250°F. You can leave them in the oven for up to 30 minutes without losing their crispiness. Repeat the process with the remaining potato mixture, and serve the hash browns hot, sprinkled with a bit of extra salt if desired.