hashbrowns

Here I am 10 days into Whole30.

It’s awesome. It sucks. I feel inspired to jazz up our meals. I hate cooking.

Basically, I just want to bake some damn chocolate chip cookies.

I started to question doing Whole30 when I realized I couldn’t have waffles. What? Huh? Jk! But really, the foods I miss the most are breakfast foods. Sure, eggs are breakfast foods, but so are pancakes, bagels, and waffles. But it’s only a month.

Besides, I can figure out other fun ways to use the waffle iron to bust out some delightfully delicious food.

In this case, I used the waffle iron to make hashbrowns because hashbrowns are great but Waffled Hashbrowns are even better. It makes them extra crunchier.

And it’s super simple too! I used fresh potatoes that I just tossed in my food processor (fine shred), but post Whole30 if I’m feeling chill I will just grab a big bag of frozen shredded potatoes and have at it.

And of course #putaneggonit.

Waffled Hashbrowns

Make 4 Hashbrowns

Ingredients

• 4 Large Potatoes/ 4 Cups frozen shredded potatoes
• 1 teaspoon seasoned salt
• vegetable oil/olive oil (I used a Misto sprayer, but cooking spray works well too)

Process

1. If using fresh whole potatoes, shred the potatoes in a food processor or on a box grater.
2. Season the potatoes with the season salt and black pepper, mix to evenly distribute.
3. Preheat the waffle iron according to your manufacturer’s directions.
4. Once preheated, generiously spray it the bottom piece with oil. Add 1/4 of the potatoes to the waffle iron, spray the potatoes and top of the waffle iron with oil, and close. Cook until there is no more steam coming from the waffle iron and it is golden brown and crunchy. Repeat until you have made 4 hashbrowns.