As I mentioned in the last waffle post I did – I am having a serious love affair with my waffle iron. If you don’t have one, you should go get one. Like yesterday. You can make all kinds of stuff in it! So, tonight I had a hankering’ for some sweet potato hash browns, and what goes good with hash browns? Well, eggs of course. Duh. So, tonight – it was breakfast for dinnertime! I made a couple of eggs over easy…. I sprayed the pan with coconut oil spray and threw the eggs in to fry once I got the browns in the iron. I also added a side of avocado (one half) and a few cherry tomatoes.
I got the basic recipe from Crossfit Everett. It didn’t have any measurements really, so I just threw in as much as I wanted. I actually had a lot of leftovers, so I plan on trying sweet potato waffles this weekend!! (Now do you believe me when I say I’m in love with my waffle iron?!)
- Coconut oil
- Spice (cinnamon or nutmeg or dash of cloves)
- Grated Apple
- 1-2 sweet potatoes
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
- Heat the waffle iron to its medium setting..
- While it’s heating, you can peel and grate the potatoes, or I threw mine in my food processor skins and all and gave it a couple of chops.
- Squeeze the grated potatoes in cloth or paper towels to extract as much moisture as possible.
- Throw them in a bowl, and add cinnamon and grated apples. I also added a bit of pepper to mine.
- 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. I actually have coconut oil cooking spray from Trader Joe’s that will change your life. Go get it.
- Squeeze the potatoes again to release any excess moisture.
- 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.