1 ½ cups mild cheddar cheese, and more for topping
5 eggs
¼ cup milk
1 tbsp fresh chopped parsley, plus more for garnish
1 pinch J-Basket sea salt
1 small pinch black pepper
Side: bacon, ham, chopped parsley
Directions
In a bowl whisk together eggs and milk and then set aside.
Peel the potatoes, shred them and place in another bowl along with shredded cheddar cheese, salt and pepper and chopped parsley. Pour in the egg and milk and stir that into the potatoe mix.
Preheat the waffle iron and spray it with non stick spray. Add ½ cup batter, close and then cook until golden brown and crispy. Make as many as you can with the batter.
Top with more shredded cheese and fresh chopped parsley.
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