# Ingredient list:
→ Hash Brown Mixture
01 - 2 cups shredded Yukon Gold potatoes
02 - 1/3 cup finely diced dill pickles
03 - 2 tablespoons chopped fresh parsley
04 - 1/4 cup finely diced onions
05 - 1 tablespoon all-purpose flour
06 - 1 teaspoon salt
07 - 1/2 teaspoon ground black pepper
08 - 2 tablespoons olive oil
→ Dill Yogurt Sauce
09 - 3/4 cup plain vegan yogurt
10 - 1 tablespoon lemon juice
11 - 2 tablespoons chopped fresh dill
12 - 1/2 teaspoon garlic powder
13 - 1/4 teaspoon salt
# Step-by-Step Guide:
01 - Wash and peel Yukon Gold potatoes, then shred using a box grater. Squeeze excess moisture from the potatoes using a clean kitchen towel.
02 - In a mixing bowl, combine shredded potatoes, diced dill pickles, parsley, onions, all-purpose flour, salt, and black pepper. Toss until evenly coated.
03 - Brush waffle iron grids with olive oil and preheat thoroughly according to manufacturer instructions.
04 - Evenly distribute the hash brown mixture into the heated waffle iron, ensuring an even layer. Close and cook for 7–10 minutes until waffles are crisp and golden brown.
05 - In a small bowl, whisk together vegan yogurt, lemon juice, chopped dill, garlic powder, and salt until smooth.
06 - Place hash brown waffles onto serving plates and drizzle or serve with the dill yogurt sauce.
