Waffle Hashbrowns

· 1½ pounds about 2 large russet potatoes, peeled and grated

· 1 medium yellow onion, chopped

· 2 tablespoons melted butter, plus extra for the waffle iron

· 1 bell pepper, finely chopped, I prefer red bell pepper

· Pinch cayenne pepper (optional for spiciness)

· 1 large egg, lightly beaten

· 1 tablespoon flour

· ¾ teaspoon kosher salt

· ¼ teaspoon freshly ground black pepper

Preheat waffle iron to medium-high heat.  Add your peeled and shredded potatoes to a towel and squeeze out all excess moisture.  Add your chopped onion and peppers, evenly distribute, add salt, pepper, cayenne and mix well.  Add your egg next and mix well, then add your flour.  Mix well.

Once your waffle iron is hot, butter your grates then scoop 1/3 cup into each waffle square.  Flatten slightly keeping it together.  Close the lid and cook 3-5 minutes until they are cooked through and dark and crispy.  Transfer to a plate to a warm oven to keep warm if needed.  Season with salt and serve warm.