Hash Brown Waffles

This time last week I was about to enjoy a fantastic meal @ Morimoto Waikiki.   Oh, what I'd give to be back in Hawaii again; eating fresh fish, laying ocean side, and soaking up the rays.  But like all good vacations, they must come to an end at some point.  This paves the way for future experiences and future trip planning.   I'm already counting down to my next vacation, San Fran in the fall (fingers crossed and husband willing of course.)

Returning from a week long trip in paradise where I did absolutely zero cooking, makes it hard to get back into the swing of things on the home front.  So in an effort to keep dinner especially simple tonight, we are having breakfast.  Eggs, waffle hash browns, toast, and fruit.  It may not be sashimi or sushi, but it hit the spot none the less.

Hash Brown Waffles

Ingredients:

4 Russet potatoes, peeled and coarsely grated

1/4 red onion

1 egg, whisked

salt, pepper, paprika to taste

non-stick cooking spray

4 eggs cooked however desired (poached, fried, sunnyside up)

Method:

Preheat waffle iron to highest setting.

Lay grated potatoes over paper towel and sprinkle with salt.  Cover with another paper towel to soak up moisture for 3-5 minutes.

In small mixing bowl finely grate onion, add in pepper, paprika and whisked egg.  Mix to combine.  Add in grated potato and stir to incorporate.

Coat waffle iron with non stick spray.  Evenly distribute potato mixture among cooking surface and close.  Cook for 10-15 minutes until golden and crispy.

Top each waffle with an egg cooked to preference.  Serve & enjoy!

Serves 4