Waffle Iron Hash Browns

Got a waffle iron?  Got a sweet potato? Hashbrowns coming up!

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So I have this waffle iron that I don’t use so much any more and decided to try it out with some different ingredients!

Ingredients

Peeled Sweet Potato grated

For sweet hash browns:

• Coconut oil
• Spice (cinnamon or nutmeg or dash of cloves)
• Grated Apple

For savory hash browns:

• use bacon grease instead of the coconut oil
• grate in a little bit of red or orange pepper or onion
• add a few bacon crumbles

Directions:

1. Heat the waffle iron to its medium setting..
2. While it’s heating, peel the uncooked sweet potatoes (or yams) and grate them on the large holes of a box grater.
3. Squeeze the grated potatoes in cloth or paper towels to extract as much moisture as possible.
4. When the iron is hot (ready light comes on), fill the bottom half with 1-2 teaspoons of coconut oil and brush it over the top and bottom irons.
5. Squeeze the potatoes again to release any excess moisture.
6. Season the sweet potatoes as desired by mixing spices into the grated potatoes.
7. Place about 1 cup of potato in the iron, spread it out, and close it. Cook until the hash browns are golden brown and crisp, about eight to ten minutes.
8. Repeat with the remaining mixture.

Throw an egg on top for a great breakfast, or serve as a side with lunch or dinner.

Grate the potato while the waffle iron is heating

put the gratings on a paper towel

squeeze out the moisture

then squeeze again

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Please note – the most important step really is getting out the extra moisture  — I roll & squeeze the potato gratings twice before throwing them on the iron – otherwise, they more or less cook, but don’t brown up much or get crispy edges and can be “fun” to get off the iron! Oh and if you have a non-paleo member of the family (or cooking for friends) – the same rules apply to white/russet potatoes (squeeze and squeeze again) – quick way to make hassle free hash browns of any variety…

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