I love Pinterest. I can spend a lot of time skimming pins for recipes, DIY projects, arts & crafts and so much more. When I found a pin for hashbrown waffles, I immediately envisioned a Waffle House-esque “scattered, smothered, covered” waffle with a sunny side up egg on top. I decided I’d make a few “chunked”, too. I gathered my ingredients (potato, diced onion, salt, diced ham for the waffles, American cheese for smothering, and eggs) and happily proceeded to cook the oddest colored, no where close to crispy all over, chewiest waffles in the history of waffles. A complete fail. We ate them anyway.
First, the amount of salt (1/4 tsp to each cup of shredded potato) was too much. Next time I’ll do 1/8 tsp per cup of shreds. Secondly, although my husband did his manly best in wringing the moisture out of the shreds, they just weren’t dry enough to crisp. I think I’ll try lining a colander with a thin layer of shreds, then a clean towel over it and a heavy bowl on top, pressing the shreds down and the liquid out. I also over-peppered my potatoes, a guestimate based on the salt measurement.
I’m hopeful my next hashbrown waffle experiment will turn out to be a winner. In the meantime, I’m working on a Maker’s Mark peach caramel waffle with vanilla whipped cream. I wonder if candied bacon bits would work well with it? It’s a good thing my family doesn’t mind being guinea pigs!
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