Wash the potatoes and coarsely grate into a bowl. Finely grate the onion into the bowl. Stir in ½ tsp of salt and set aside for 10 minutes: do not skip this step as it draws some of the liquid from the vegetables which would otherwise make the waffles too wet to cook properly.

Meanwhile, crack the egg into a separate bowl, beat with a fork, then stir in the garlic powder if using plus the black pepper, a large pinch of salt, and the grated cheese.

Switch on your waffle maker to preheat.

Take handfuls over the potato-onion mixture and squeeze firmly to extract and discard as much liquid as possible. Transfer handfuls to a sieve when done.

Repeat the squeezing, this time adding each squeezed handful to the bowl with egg, cheese and seasonings.

Stir together.

Brush or spray oil onto the preheated waffle plate then spoon in ⅓ or ¼ of the mixture depending on whether you want 3 thick or 4 thinner hash browns (or add all of the mixture to a standard size waffle iron). Spread so it covers the peaks of the waffle iron.

Close the lid and cook until golden brown on the outside and tender within. Depending on your appliance and the thickness of the waffle, this could take 6 - 10 minutes.

Tip 1: once steam stops coming out, the waffle is usually done.

Tip 2: don't be tempted to lift the lid too early as uncooked potato is likely to stick to the top plate of the waffle maker.

Remove to a wire rack (or low oven if you want to keep them warm) and repeat the process to make more waffles, oiling the waffle maker again each time and stirring the mixture to reincorporate any liquid that's separated out.

If not eating straight away, store in the fridge for 2 - 3 days or freeze.

Reheat: in a toaster, moderately hot oven (200°C/180° Fan/Gas 6/400°F), or an air fryer at 180°C until piping hot on the inside and crispy in the middle.

Microwaving not recommended as the waffles will become soft.