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:
- Heat the waffle iron to its medium setting..
- While it’s heating, peel the uncooked sweet potatoes (or yams) and grate them on the large holes of a box grater.
- Squeeze the grated potatoes in cloth or paper towels to extract as much moisture as possible.
- 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.
- Squeeze the potatoes again to release any excess moisture.
- Season the sweet potatoes as desired by mixing spices into the grated potatoes.
- 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.
- Repeat with the remaining mixture.
Throw an egg on top for a great breakfast, or serve as a side with lunch or dinner.
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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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