Tag Archives: hash browns

Inspiration and the Waffle Iron

26 Mar

Inspiration. It comes from many places. A sweet smile from your child. The scents wafting out of a bakery. An impassioned speech from a respected figure. A plate with artfully arranged food.  Walking through a museum. Beautifully arranged flowers brightening a room. Inspiration, when it comes, affects us all differently.

Admittedly, I am a bit quirky, so when I get inspired it usually sends me into the kitchen. My kitchen represents an ideal arena for self expression, and allows creativity to be channeled in wonderful ways. Take, for example, a recent weekend morning. Inspiration came in the form of wonderful weather, the promise of a great bike ride, and a powerful hunger.

fullsizeoutput_3dc8

The morning was a lovely temperature and getting outside to enjoy the budding day was in order. So Denis and I decided to take a long trail ride on our bikes. But first we needed to power up with a breakfast that would provide much needed energy for our ride. Eggs, Canadian bacon, and hash browns sounded delicious.

The thing is, I am not a big potato fan-unless it is breakfast. I just adore hash browns. They are crispy on the outside, creamy on the inside, and just plain yummy. But they can be a pain to make, and take a bit of talent to make well.

I’ve tried pulling out my cast iron skillet, oiling it up, shredding potatoes, seasoning them, they frying the heck out of ’em. That was my best attempt at delicious home made hash browns. And they were just so so. Then inspiration hit in the form of my trusty old waffle iron. And I made the Best.Hash.Browns. Ever.

IMG_1544

This is how I started-my waffle iron, potatoes, and some cooking spray. I also had salt and pepper on hand as well. I plugged my waffle iron in and set it to preheat at a medium temperature. While that was heating up I pulled the preshredded potatoes out of the freezer and quickly defrosted them. I squeezed out the excess water.

IMG_1545

When the waffle iron was good and hot I sprayed it with a generous amount of cooking spray. I then placed roughly 2 handfuls of shredded potatoes on the bottom plate of the waffle iron. I sprinkled salt and pepper on top, then placed the top plate over the potatoes.

The potatoes started sizzling away. Denis was busy working on the eggs and Canadian bacon while I fussed over the hash browns. Since this was an experiment with no recipe, I was not sure how long to let the potatoes cook. I watched them closely. After about 6 minutes I gently lifted the top of the waffle iron to take a peek at breakfast project. What did I find?

IMG_1549

Perfection. Absolute deliciousness. I used a spatula to remove the “potato waffle” from the iron. It slid off the iron and onto a plate with ease. The waffle iron made amazing breakfast potatoes. This paired with our eggs and bacon very well. The trail ride, with inspiration from the breakfast, was a rousing success.

Will I try this again? You bet! But next time I will mix in some diced bell peppers and maybe even some cheese. I can’t wait for my next inspiration!

Advertisements

Tale of a Saturday morning

18 Mar

Today is just a regular Saturday.  I got up, did a load of laundry, and made a big lunch for my son heading out to a long day of life guarding class.  While I was doing this, I nibbled on a bagel.  Trying to shake the long week off, I head to the gym for  a workout with Denis.

At the gym, we hopped on some treadmills for a good 40 minute run.  Then we headed over to the free weights for a little strength training.  Such a great start to the weekend!  We zipped on back home, and were surprised that the workout didn’t leave us super hungry.  Peculiar, I thought, as we usually have a pretty healthy appetite!  But knowing post workout major food craving comes on fast and strong, I decided to make something when we got home anyway.  Eating some protein after a workout is important.  Since it was still morning, I thought eggs would work for the post workout nibbler.  And what better way to eat eggs than a big honkin frittata?  (Okay, maybe deviled eggs, but that’s a story for another day!). There were 2 goals here-a great post workout dish plus plenty of leftovers for my teenagers!

I went the fridge and pulled out 1/2 dozen eggs.  Then I started digging.  My frittata would be totally dependent on what was on hand.  As Denis would say, I am the best refrigerator cook he knows.  I can pull any meal together with the odds and ends in my kitchen.  I dug into the pantry, the freezer, and the fridge.  Here is what I pulled out:

4 pieces of uncooked leftover bacon

1/4 bag leftover frozen hash brown style potatoes

1/2 an onion

1 package frozen chopped spinach

jar of roasted red peppers

6 eggs

skim milk

A chunk of sharp cheddar cheese

First, I got my trusty ol’ cast iron skillet out.  Then I turned the oven to 450 to preheat.  Next, I cut the left over bacon into small pieces  and tossed it into the skillet, which was on medium high heat.  That started sizzling, and I cracked the eggs into a mixing bowl.  To cut down on the fat, I used 4 whole eggs and 2 with the whites only.  I whipped those while the bacon was cooking, and added about 3/4 cup skim milk.  I let that sit.  While I was working on that, Denis chopped 1/2 the  onion, 1/2 the jar of roasted red peppers, and shredded about 1/2 cup of the cheese.

When the bacon was done, I scooped it out of the skillet and put it on some paper towels to soak up the grease.   I tossed the chopped onion and the potatoes into the still hot skillet.  That started cooking.  I cooked it, stirring twice, until the onions were translucent  and the potatoes soft, about 4-5 minutes.  While that was cooking, I put the package of frozen spinach in the microwave to thaw, then squeezed it dry.  After the onion and potatoes were cooked, in went the red peppers and spinach.  I gave everything a good solid stir and let it heat through.

After about 2 minutes I gently poured the egg mixture into the pan.  I gave the whole thing a good stir.   Only one.  That was it.  The heat was still medium high, and I left the skillet on the heat until the eggs started to set, about 4 minutes.  I sprinkled the cheese on top, then popped it into the oven for 10 minutes.  I toasted some whole wheat bread to accompany the frittata.  It was a yummy dish, I used up some leftovers, and it was ready in a snap.  With all the vegetables I added, it was also packed with nutrients.

So what is in your pantry, your fridge, your freezer?  Have some fun, get creative, and whip up something fun!