I am a Honey Bee

All about my adventures with cooking, crafts, and travel

waffled hashbrowns

Paleo Waffled Breakfast Sandwiches

 Paleo Waffled Breakfast Sandwich

Boston is breaking snow records left and right. Boom goes the dynamite.

It’s been snow storm after snow storm. The snow just keeps on staking up. We have broken the record for most snow in a 40 day period, expect we did it in 18 days. Fun. And then we broke the record for most snow in February. Super. Most recently we broke the record for the most snow in a month. Awesome.

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Oh, did you catch the sarcasm?

Well, we are about a storm or two away from breaking the record for the snowiest season on record. We’ll see if we beat it. At least it will feel like all the snow was for something… some awful record!

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In the mean time we will be eating these Paleo Waffled Breakfast Sandwiches. I actually got the idea from 2 differnt things. First, the waffled hashbrowns I shared last week for my Waffle Wednesday post. Then for when I was gluten free for about a year and would make gluten free waffles and use them as bread. So I merged those ideas and made these Paleo Waffled Breakfast Sandwiches with those waffled hashbrowns as buns. yum!!!

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The waffled potato buns do take a bit of time to prepare so just keep that in mind. You have to stuff the the waffle iron with the shredded potato so that they are sturdy enough to be buns. Each pair tool my waffle iron about 10-12 minutes to cook. This actually works well as it allows you to get ready in the morning. Just get the potatoes in the waffle iron and go about your morning and check on the potatoes again after a bit. Perfection.

Give these a try if you are living a Paleo diet, are going Whole30, or if you just like awesome breakfast sandwiches.

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Paleo Waffled Breakfast Sandwiches

Makes 4 sandwiches

Ingredients

For the Waffled Potato ‘Buns’

  • 2 1/5 pounds potatoes, such as russet
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • olive oil or vegetable oil spray

For the sandwiches

  • 8 eggs
  • 8 sausage patties or 8 slices bacon (make sure it’s Whole30 compliant, if needed!)
  • 1 Cup guacamole

Process

  1. To make the waffled potato buns, shred the potatoes in a food processor (I used a medium shred blade). Place all of the shredded potato in a bowl lined with a kitchen towel. Squeeze as much water out of the potatoes as possible.
  2. Preheat your waffle
  3. Place the waffled ‘buns’ on a wire rack placed on a baking sheet in an oven set to 200 degrees to keep them warm and crisp until you are ready to use them.
  4. To make the sandwiches, cook your sausage or bacon.
  5. Cook the eggs them in a sprayed skillet over medium-low heat, flip them once the white is almost set up. Continue to cook to reach ‘over well’ doneness, until the yolk has just set.
  6. Place 2 eggs on a shredded potato bun, and then top with the sausage or bacon. Spread 1/4 Cup of guacamole on the top ‘bun’, and then place the bun on the egg sandwich. Cut in half, if you would like.

 

Waffled Hashbrowns

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Here I am 10 days into Whole30.

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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.

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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.

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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.

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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.