Ready for the best lunch of your life?
All you need is a potato. And an egg.
Oh – and your waffle iron……
Ever a fan of the multi-tasker in my wardrobe, I feel just the same when it comes to kitchen tools and equipment. I avoid, at all costs, “one-note” gadgets (okay, except for that one time) – which is why I swore I’d never own a waffle iron.
Except that I love -seriously, LOVE – waffles. I was lucky enough to be gifted a shiny new iron by my parents a number of years ago, and though I DO make the occasional waffle, the iron sits – for much of the year – high up on an out-of-reach cabinet.
But I think, no longer.
There is a food trend out there that has caught my attention big time – thanks mostly to this delightful blog (and soon to be book!) – Waffleizer.
Yes, as the name implies, this guy “waffles” just about anything you can think of – cupcakes, doughnuts, mac and cheese (wha???). Having tried waffled s’mores (aka “smoreffles”), I can officially say I’m hooked on this idea.
And I knew just what I wanted to make next.
If you’re a fan of crispy edges, then these are the hash browns of your dreams. One average size russet potato makes three hash browns – and they re-heat beautifully in your toaster oven – so invite a friend over for lunch!
Or just keep them to yourself.
I topped mine with a fried egg and a few shavings of parmesan. But I’m thinking of trying a little truffle salt. Or a really good olive oil. Or….
SHOP THE POST!
1 russet potato, peeled
salt and pepper
Using a box grater (on the large holes) or food processor, grate the potato, and place in a bowl of cold water. Let sit for about 10 minutes, while you heat up your waffle iron.
Working with a handful of potato at a time (about 1/2 cup, packed), place in the center of a tea towel and twist and squeeze to remove as much water as possible.
When the iron is heated, brush a little butter into the center (a silicone brush is handy for this). Place your potato shreds in the center; sprinkle with a little salt and pepper. Close the iron and cook till golden brown (about 10 minutes on my iron, on the highest setting; times may vary).
Using a thin spatula, gently transfer your hash brown to a serving plate – repeat with remaining potato.
Top as desired; serve immediately.
This delicious recipe brought to you by Sheri Silver