Been trying the waffle iron for 'hash browns' Found that baking some extra potatoes (real baked not foil-baked!) and then slicing/chopping WITH SKIN - a bit of olive oil, salt, fresh pepper - and then to a golden-to-dark brown produces a really amazing product - crispy to a T. Tried same with same type potatoes but raw (shredded) - and cooked to same 'color' - there remained a bitter taste - clearly from the skin - but I do want the skin in the final product. Has anyone else been using the waffle iron for potatoes - or whatever other than traditional waffles? Hints? Ideas?