Potatoes (about 1 1/2 cups grated potato per person)
Oil (canola, peanut, or vegetable—anything with a high smoke point; do NOT use olive oil)
Wash and grate the potatoes, without peeling any skin. I prefer to grate them by hand, as I find the food processor makes shreds that are thicker than I like. If you don’t mind this, be my guest and take short cut.
Working in batches if necessary, place about 2 cups of grated potato on a kitchen towel (flat fabric, no terrycloth) and twist over a bowl or sink to expel as much liquid as possible.
Place the dried potato mixture in a clean and dry bowl and add 1/4 tsp salt per cup of grated potato. Toss to mix.
Heat waffle iron and brush with oil before mounding with potatoes. Close waffle iron and cook at least five minutes before checking. Continue to cook until desired level of browning has occurred (can take up to 20 mins, depending on waffle iron and heat level).
Remove from waffle iron and serve hot with a poached or fried egg (recommended).
The potatoes will brown if grated too far in advance. It won’t change the taste, but it will change the color.