Creativity Magazine

on Hash Brown Waffles...

By Calicotales @calicotales
on hash brown waffles...
If you don't already have a waffle iron well, I'm telling you now go get one only because making hash browns with it is pure amazing! This is going to be our new weekend breakfast food. It's super easy to make however can take a little time since peeling potatoes always takes like a million years. Usually when something is a little more involved I would prep the night before but you can't really let potatoes sit for too long. Anyways, the extra time was well worth it. Try this out this weekend! 


5 potatoes
1 cup diced onion
1 egg
2 tablespoon butter, melted
1/3 cup sour cream 
1 teaspoon garlic powder
salt & pepper
on hash brown waffles...


Peel and shred potatoes. I used a food processor which I feel like is the fastest way. Rinse the shredded potatoes under cold water. The key to getting really great crispy hash browns is to squeeze as much water out of the shredded potatoes as you can. I grabbed a handful and squeezed then transferred them to a heap of paper towels. Once you squeeze the water out, I then used the paper towels to dry the potato. Put the potato into a mixing bowl and add the diced onion, egg, sour cream, garlic powder and salt & pepper. Mix well. 
on hash brown waffles...

Melt the butter. Heat your waffle iron on the highest setting (in my case 6). Once it's preheated brush on the butter on both top and bottom. Add a pile on the bottom of the waffle maker and spread it evenly across and close the lid. My waffle maker beeps when it's done so about 10-12 minutes or until it's crispy and brown. Yum!

on hash brown waffles...

I made a delicious Eggs Benedict using these wonderful waffle hash browns. Come on! How amazing does that look!!?? Hash browns on the bottom with some Canadian bacon, poached eggs and scoop of  Hollandaise sauce. I love making homemade Hollandaise sauce. If you've never made it before well, it's super easy and tastes great fresh off the stove. Here's how I make mine--Ingredients: 4 egg yolks 1 tablespoon lemon juice1 stick unsalted butter1/2 teaspoon Dijon mustard  pitch of cayenne pitch of saltDirections: Using a heat resistant mixing bowl (I used a stainless steal one) add the egg yolk and lemon juice and whisk vigorously until they get frothy and double in size. Took me about a good 5 minutes. Now place this heat resistant bowl over a saucepan with simmering water. Not boiling. The key is to know scramble the egg yolks! If you have a double boiler use that, this would be a lot easier. Whisk the egg quickly. Pour melted butter while still whisking. It should thicken up at this point. Turn the heat off and add the Dijon, cayenne and salt to taste. Put a lid on it and keep it on the warm stove until you use it! Enjoy! xoxo.

Back to Featured Articles on Logo Paperblog