Ingredients

• 2 small all-purpose potatoes
• 2 tablespoons unsalted butter, melted, plus more for brushing the waffle iron
• 1 tablespoon chopped fresh chives, plus more for garnish
• Kosher salt and freshly ground black pepper
• Smoked salmon, for serving
• Sour cream, for serving

Instructions

1. Special equipment: A waffle iron (preferably for thin waffles)
2. Preheat a waffle iron to medium-high heat. Preheat the oven to 200 degrees F. Peel the potatoes, then shred on a box grater. Squeeze out the excess liquid into a bowl and reserve.
3. Combine the shredded potatoes, butter, chives, 2 teaspoons of the potato liquid, 1/2 teaspoon salt and a few grinds of pepper.
4. Lightly brush the top and bottom of the waffle iron with melted butter. Pour a scant 1/2 cup of the potato batter into the waffle iron, close gently and cook until golden and crisp, 4 to 8 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
5. Top the waffled hash browns with smoked salmon, dollop with sour cream and sprinkle with chives.