Easy like a Sunday Morning… Breakfast.
Lately, I have been very inspired with my waffle iron. I have had a couple of disasters and many successful dishes for happy tummies.
In fact, I invented an idea for the perfect waffle iron. Target, Bed Bath and Beyond, Williams-Sonoma… give me a call.
This last Sunday, I made hash brown waffles. Crunchy and satisfying and a lovely nest for a bed of veggies and eggs.
The weather is cooling and if you spend your Sunday’s lounging in your favorite hoodie watching football or fueling up with a big breakfast for a long day of errands, you should break out your waffle iron and try these waffles. No egg, no flour, no sugar just shredded potatoes.
Hash Brown Waffles
Need:
- Potatoes (think 1 cup shredded potato per waffle, so depending on how many waffle eaters you decide)
- Little bit of salt
- Canola oil or Vegetable (Do not use olive oil)
How:
Wash and grate potatoes, I prefer skin on, then place in a kitchen towel (non-terry cloth or non-expensive kitchen towel) and twist over your sink or bowl. The color will be brownish and it can stain your clothes, so be careful. Twist until you can’t twist anymore. The less moisture the more crunchy. Place shredded potatoes in a clean bowl, toss with salt and place in hot greased waffle iron, immediately. Too much exposure will change the color of the potatoes. Cook for at least 18-22 minutes. Worth the wait. Serve with your favorite egg dish.
Like a blank canvas ready to be painted…
Happy Breakfast to you!
Brilliant! I can ever get my hash browns as crispy as diners do. Can’t wait to try this!
Thanks Shelly! I love your blog!!
I make something similar to this for guests when they stay the weekend. It’s one of my favorite breakfasts ever!
-Alyssa
The Glossy Life
I love to use my muffin pan and make little potato nest. Sooo cute.
What a great idea – I love making my own hash browns and my waffle iron heats up faster than the cast iron skillet..
For a super-effective way to get heaps of moisture out of the raw, grated potato try squishing it in a potato ricer (just rinse the ricer fairly soon afterwards as potato starch sticks very well). This is brilliant for getting the water out of grated zucchini and cucumber too .
Happy cooking and eating, Michelle
Thanks Michelle! That is a great tip with the potato ricer too. Happy Cooking and Eating to you too
It is heaps easier to riinse and then wash a potato ricer than to rinse out and then launder a potato-starch-soaked teatowel!
I hope you have a lovely weekend – ours down here in New Zealand has already started