Yield: 4 servings

INGREDIENTS:

4 large russet potatoes, peeled or scrubbed
1 large onion, peeled and halved
1 tablespoon + 1 teaspoon salt
3 eggs
1/4 cup potato starch
3-4 green onions, minced
DIRECTIONS:

 
  1. Shred the potatoes and onion with the shredder blade of your food processor, or the coarse side of a box grater.
  2. Toss with a tablespoon of the salt in a colander and place in the sink or over a bowl.
  3. Set aside for 45 minutes to one hour.
  4. After an hour, squeeze as much liquid from the potatoes as possible. You can do this either with a clean tea towel or your hands.
  5. In a large bowl, whisk together the eggs, potato starch, green onions and remaining teaspoon of salt.
  6. Add the potatoes and stir to combine.
  7. Heat a waffle iron to high. Optional: Liberally grease with your cooking fat of choice.
  8. Distribute 1/4 of the potato mixture to the waffle iron and press shut.
  9. Cook for 5-6 minutes, or until nicely browned.
  10. Repeat with the remaining potato mixture, keeping the cooked waffles warm as you go.
  11. Serve with Apple Sauce and sour cream.