Regular readers of this blog will know that we are quite fond of latkes, a recipe for which I posted back in 2012. This entry turns our blog into a vlog (web log --> video log), since a short video Pam shared with me a few days ago has all the key information. Just do what the delightful Justin Chapple does.
Source: Food & Wine
My elaboration:
We have a Waring Pro Belgian waffle maker, very similar to the one in the video. I sprayed it with Pam cooking spray, as I always do, because our instructions said we should, and in an earlier life we always had waffle problems. Rather than listening for the waffles, I just used the automatic dial. It runs 0 to 6, and I used 4.5 for the first hashwaffle. It turned out really well, but not as crispy as the video. So I went to 5 and then to 6. Potatoes have so much moisture that I could really have left them on a bit longer.
I used only the ingredients he suggested, though I might add a little minced onion and some herbs next time. I might also drain the potatoes just a bit.
When I make regular waffles, I put the batter in the middle, and it moves to the edges. Of course, that does not work in this case, so feel free to spread the potatoes around the whole iron surface before closing it. Experiment with quantities and doneness -- there are no wrong answers!
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