I had made waffles for breakfast. (Yeast-risen. 3/4 white flour, 1/8 whole wheat flour, 1/8 cornmeal. But that is enough waffle talk.)

Now it was time for lunch.

Would hash browns waffle?

As it turns out, yes and no.

Here is the key: Don't slice the potatoes, shred them.

Slicing produced limp potatoes with inadequate waffleization. The sliced potatoes did not cohere and showed few signs of being waffled. This was the case whether the potatoes were raw or parboiled.

But shredding produced waffled hash browns with a fantastic amount of crunch on the outside and tiny pockets of silky smoothness inside.

And it couldn't be easier.

Ingredients:

Potatoes

Salt

Pepper

Butter

Directions:

1. Wash and peel the potatoes. Shred them and squeeze them dry with a towel. (This ensures that your potatoes brown nicely.)