Here’s an neat trick that I saw on Pinterest for making waffle iron hashbrowns that I tried and loved and just had to share. It was really easy, quick and made our breakfast more special than usual.
Here’s how I did it:
Thaw frozen tater tots and crumble into a bowl. Heat waffle iron and brush with a little cooking oil. (You can probably skip this step if your waffle iron is well seasoned. I used oil because our waffle iron is new and it was probably unnecessary after all because the tater tots are already oily.)
Spread a layer of the crumbled tater tots evenly over the surface of the waffle iron. Close the lid and mash it down really hard. Let it cook until the waffle iron indicates that it’s done. You can peek at it after a couple minutes. Let it cook until it’s crispy and lightly browned.
Remove the cooked hashbrown from the waffle iron and repeat with the remaining potatoes until you’ve run out of potatoes.
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Here’s the Pinterest link for Waffle Iron Hashbrowns: http://www.pinterest.com/pin/280278776784238250/?ref=waffle-iron-hashbrowns
Sharon Springfield
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Nonstick cooking spray
2 cups frozen loose-pack diced hash brown potatoes with onion and peppers
1 cup cut broccoli florets
1/3 cup finely chopped turkey bacon or turkey ham (about 2 ounces)
1/3 cup evaporated fat-free milk
2 tablespoons all-purpose flour
2 8-ounce cartons refrigerated or frozen egg product, thawed
1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/4 teaspoon black pepper
Fresh basil sprigs (optional)
Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with nonstick cooking spray. Arrange hash brown potatoes and broccoli in bottom of baking dish; top with turkey bacon or ham. Set aside.
Stir milk gradually into flour in a medium bowl. Stir in egg product, half of the cheese, the snipped or dried basil, and black pepper. Pour egg mixture over vegetables.
Bake in preheated oven for 40 to 45 minutes or until knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes. If desired, garnish with fresh basil sprigs. Makes 6 main-dish servings.
Make-ahead Tip: Assemble as above, but do not bake. Cover and refrigerate for 4 to 24 hours. Before serving, remove cover and bake as directed above.
Serves 8
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