Saturday, May 10, 2014
Hash Brown Waffles
1 pound yellow potatoes, shredded
cold water to cover
2 tablespoons vegetable oil
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 flax eggs (below)
Preheat waffle iron according to manufacturer's instructions. Spray waffle iron with cooking spray. Place shredded potatoes in a bowl. Pour enough cold water over potatoes to cover; soak for 2 to 3 minutes. Drain and rinse to remove starch. Squeeze water out of potatoes by hand or by rolling in a clean kitchen towel and twisting towel to wring out water.
Toss potatoes with oil, garlic, salt, pepper, and flax eggs in a bowl until evenly coated. Spoon half the potato mixture into preheated waffle iron; cook until potatoes are tender and golden brown, 8 to 10 minutes. Repeat with remaining potato mixture.
Flax Eggs (to replace one egg)
1 Tablespoon flax seeds
3 Tablespoons water
Blend in a high-speed blender or food processor. Use immediately as will become more gelatinous as it sets.