Thursday, February 28, 2013

Hash Brown Waffles

Monday was International Waffle Day.  Who knew, right?  I decided to celebrate by making a twist on the classic waffle--Hash Brown Waffles!  Indeed, they're nothing like a traditional waffle other than the shape.  The recipe could not be simpler.  Start by heating your waffle iron.  Mine is round and divided into four sections.  It's not a Belgian waffle maker, though.  The holes in the waffles are the normal size for a waffle.  Once the iron is heated, coat the top and bottom lightly with cooking spray and add your hash browns.  I used frozen ones and didn't thaw them beforehand.  I'm sure using freshly shredded potatoes would work just as well.  I used about a cup and a half for my waffle iron.  You want to make sure your "waffle" is thick enough or it will be difficult to remove when it's done.

Dollop with a little butter or bacon fat.  I used bacon fat because I happened to have some on hand!  Press the top down and apply firm pressure for about 30 seconds or until the potatoes have softened enough for it to close.  Cook for 4-6 minutes or until crispy on the outside and lightly browned.  Keep a close on them so they don't burn. 

I decided to top mine with two eggs, over easy.  The best part was when the middles broke and the yolk flowed into the holes of the hashbrown waffle.  So delicious...and practical.  Ha!

Hash Brown Waffles

1.5 cups frozen hash browns
Cooking spray
Butter or bacon fat

Heat waffle iron on the highest setting.  Coat the top and bottom of iron with cooking spray and add hash browns to the iron.  Dollop with butter or bacon fat.

Close the lid and hold firmly until the potatoes begin to soften.  Let cook 4-6 minutes or until lightly browned and crispy.

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