5 min

30 min

Directions

Ingredients

Step 1

To a large bowl, add 2 cups shredded potatoes(grate them yourself or buy them frozen and defrost). Season with the garlic powder, onion powder, salt and pepper to taste. Mix in the seasonings, then add in the hot sauce and one egg, mix it in. Lastly mix in the cheese and the flour(flour is optional but helps the hashbrowns hold their shape better). Mix until fully combined.

Step 2

Cook them in an oiled pan or skillet until crispy. OR cook them in a mini waffle maker. Spray the bottom with oil, add about 1/3 cup of the potato mixture, spray the top with oil, press it close and cook for 4-6 minutes. I like going the full 6 minutes(sometimes more) to get them super crispy.

Step 3

Serve as is, dip into ketchup, or use them as buns for a breakfast sandwich.