Heat waffle iron to high and coat with canola oil.
Working in batches, combine 2 cups of shredded potatoes, with 1/2 shredded onion, and 1 fine diced jalapeno pepper at a time. Lay on a non-terry kitchen towel, then roll and squeeze out excess liquid.
Add melted butter and seasoning, then mound onto oiled waffle iron, spreading slightly. Cook on high until nicely browned, about 15 minutes. Wait at least 5 minutes before checking.