Use a waffle iron to make the crispiest breakfast potatoes ever.
Give it a tryyou won’t be disappointed.
Ingredients
1(30-oz.)pkg.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
frozen shredded hash browns, thawed
1 1/2cupsmatchstick carrots(from 1 [10-oz.]
Squeeze out any excess moisture from thawed hash browns, and place in a large bowl.
Lightly brush preheated waffle iron with oil.
Scoop about 2/3 cup hash brown mixture into each well, spreading in an even layer.
Close appliance tightly, and cook until golden and crispy, 15 to 17 minutes.
Gently transfer cooked hash browns to a baking sheet; keep warm in preheated oven.
Brush waffle iron with oil; repeat procedure with remaining hash brown mixture.
Crack 4 of the eggs into skillet, and sprinkle with 1/4 teaspoon of the salt.
Cover and cook until desired degree of doneness (2 to 3 minutes for over easy).
Repeat with remaining 1 tablespoon oil, 4 eggs, and 1/4 teaspoon salt.
Top each hash brown with a cooked egg; sprinkle evenly with crumbled feta and fresh herbs.