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Never eat hashbrowns the same way again.

And now, a book that needs no introduction: Will It Waffle? Chefs, Food Republic editors, home cooks and general food enthusiasts are pretty much obsessed with the waffle. And rightly so. If you have a waffle maker, and you should, there are 53 recipes waiting to be made in that magical machine. Answer the age-old question — will it waffle? — with a resounding “yes.” Now, let’s revolutionize breakfast potatoes.

You know how when you cook potatoes on the stove top or in the oven you have to stir them to make sure they brown on all sides? Cooking potatoes in the waffle iron ensures that the potato is crisp on both sides without any need for flipping.

Here’s what I learned: Don’t slice the potatoes, shred them. I tried slicing. Putting sliced potatoes in the waffle iron gives you limp potatoes that don’t come together, and they emerge with few signs of being waffled. This was true whether I used raw potatoes or parboiled potatoes. Shredding the potatoes results in a fantastic amount of crunch on the outside and tiny pockets of silky smooth potato inside.

And once you’re in on that secret, it couldn’t be easier.

Reprinted with permission from Will It Waffle?