Tuesday, December 4, 2012

Hashbrown Waffles

It's beginning to look a lot like Christmas...

Only in the house
Take a look at the rain and gloom pattering on the pane
With temperatures at sixty and above
It's beginning to look a lot like Christmas
Sales in ev'ry store
Where the prettiest sight you'll see is the tree that you put up
In your own front room.

Please re-read that and sing it out loud to the tune of, you guessed it, "It's beginning to look a lot like Christmas".

Really isn't it crazy that the weather this week as been so nice?!? It was in the 70s on Sunday and Monday and now it is rainy and in the high 50s. This so feels like spring weather not DECEMBER.

Okay, let's just take a moment to FREAK OUT that it is the last month of 2012 already?!?! How in the world did that happen?!?! Why is life flying by in a blink of the eye?!? AHHH!

Okay, freak out officially over.

Well, until you make these hashbrown waffles. If you are on Pinterest, you have probably seem them floating around all over the joint. And if you are like me, you probably thought to yourself, wow what an amazing idea and how did I not come up with that? I love love love love love crispy potatoes and that is exactly what these are. Plus you get to use that waffle maker for something other than waffles. And it's so easy. I mean all you do is shred your potato, season and let it cook. Have I sold you yet?

So make these for breakfast, brunch or even dinner. You won't regret it (although you may freak out a little bit... oh, you don't freak out at the drop of a hat like me? Okay, then maybe you won't freak out. Just don't judge me and my freaking out nature...please...please...please...).

Hashbrown Waffles (from Teas and Cookies)
1 potato (per person)
Salt (start at about 1/2 tsp per potato)
Canola oil
Optional: eggs cooked to order and ketchup

Shred the potato using a hand grater or food processor. Wrap a towel around the potatoes and squeeze to remove the water (you want your potatoes to be as dry as possible to get crispy potatoes). Place the potatoes in a bowl and season with salt. Toss to mix.

Heat your waffle iron to hot. Carefully oil the top and bottom of the hot iron. Spread the potatoes over the bottom of the waffle iron and close. Cook for 10-20 minutes until brown and crispy. Remove from the iron and top with the egg and ketchup, if desired.

No comments:

Post a Comment