For the past for months, a soft little voice in the back of my head wouldn't let up. It said, "Get a waffle maker.... ...just think of all of the things you could waffle... ...just think of waffles." I would make pancakes, and voice would say, "...these could have been waffles..." I would make hash browns and the voice would say "...crispy... ...waffle... ...hash browns..."
For the most part I stifled this voice, knowing that my little kitchen couldn't hold another appliance. But then I was offered to borrow a waffle iron, and the little voice inside of my head burst out in glee. "Waffles! Just think of the waffles! Coconut waffles. Potato waffles. Waffled eggs. Waffled frittatas. Waffled cookies. Waffles, waffles, waffles!"
I was done for. I had to say yes, to appease that inner whisper, and a waffle iron has been sitting on the counter ever since.
Of the things I had dreamed of waffling, none have been better than this: Sweet Potato & Chive Hash Brown Waffles. They are so simple to make that I promise even your half asleep self can manage, and they come out so perfectly crispy on the edges and that I promise, even your half-asleep self will perk right up.
And if your half-asleep self wants a bit of protein but thinks, Gosh I don't want to do any extra dishes after this, don't worry--my half-asleep self testing out cooking an over easy egg right there on the waffle iron for you, and it was probably one of my best half-asleep decisions to date.
I've made it clear before that I'm a fan of runny yolks, and looking at that picture below is the only explanation needed. Crispy hash brown waffle topped soaking up a runny yolk...
While these hash waffles (hashaffles? potaffles?) have been dominating my breakfast dreams lately, I have also been using that waffle iron to waffle other things (like waffles, go figure). This past weekend, I pre-made waffles with coconut flour and packed them up in our camping cooler. While a bit of tinkering is still needed on that recipe, I hope to be debuting a "traditional" Paleo waffle recipe here soon!
Until then, my affair with these crispy waffled sweet potatoes continues.
Oh, and I hope you have a great Memorial Day! :)
Yields: 2 | Total Time:
- 1 large sweet potato
- 3 tablespoons minced chives, plus more for garnish
- Salt & pepper
- 2 tablespoons coconut oil
- Optional: 2 eggs for serving
- Wash the sweet potato and cut it into wedges that can fit through your food processor (peeling the potato is optional) Using the grating attachment of a food processor, shred the potato.
- Heat up the waffle iron according to direction that came with your iron.
- Mince a handful of chives. In a small bowl, toss the chives and shredded potatoes together, adding salt and pepper.
- Grease the waffle iron with coconut oil, generously. Remember to get the top and the bottom (do this even if your waffle iron is no-stick, as the hot oil will help get the potatoes ultra crispy).
- Gently press enough of the potato mixture into the waffle iron to cover all of the squares (be careful, it's hot!). Close the waffle iron, pressing down with the handle to compress the potatoes. Wait 5-6 minutes, and check the potatoes. They should be golden and crisp.
- Slide a fork or chopstick under the waffle to loosen it a bit, and flip the waffle out of the iron (TIP: I had the most luck dumping the entire iron upside down to get it out, instead of trying to lift it out). If your waffle feels a bit floppy, cook it a bit longer for easier flipping.
- For the eggs: re-grease preheated waffle iron. Crack an egg into the iron. Leave the iron open and cook until the white is set. (TIP: If you are impatient like me, you can put the lid of a pot over the waffle iron to help the eggs cook faster). Flip out of waffle iron and serve immediately over hash waffle. Sprinkle with salt, pepper, and additional chives.