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
- 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)
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!