Makes one, six-inch waffle
Time: about 30 minutes
The idea of hash brown waffles certainly isn’t mine and, after seeing them all over pinterest lately, I decided to give them a try. Getting crispy not mushy hashbrowns is all down to washing off some of the starch then squeezing every drop of moisture back out of it. Not touching them a lot in the pan and adding a little oil also plays a roll, which is why using a waffle iron to make them is so ingenious.
These crispy, savory triangles were a breeze to whip up and perfect for a weekend breakfast. If you are wondering what the “bacon” is here, it’s Joni Marie Newman’s epic seitan slab o’bacon from The Complete Guide to Even More Vegan Food Substitutions, which you should definitely check out and grab a copy of. It’s full of great, creative recipes that are not only veganized, but also show you how to veganize other recipes yourself.
I finely diced up some of the seitan bacon, threw in some Daiya cheese and chopped scallions, then topped with a little vegan sour cream and sriracha and poof these were super baked-potato-ey!
One large russet potato, peeled and rinsed
1 TB water
1 tsp olive oil
1 tsp Ener-G egg replacer
1 tsp baking powder
2 scallions, chopped
a few dashes of salt and pepper
1/4 cup Daiya shreds, cheddar-style
2-3 TB chopped vegan bacon (I used the seitan slab o’bacon recipe here, but Sweet Earth brand, or vegan sausage (like Field Roast) would probably work too)
vegan sour cream (I used Tofutti brand)
sriracha, to serve
extra chopped scallions, to serve
Peel and grate the potato on a box grater. Fill a medium-sized bowl with cold water, then add the shredded potato to it. Allow it to sit in the cold water for a few minutes, then swirl it around with your hand to remove some of the starch. Transfer the shreds to a sieve by scooping them out with your hands, then rinse very well under cold water until it runs clear. Then, transfer the shreds to the center of a tea towel, twist the top, and wring out as much water as you can until the shreds are crumbly and bone dry. Transfer to a medium-sized bowl.
Preheat your waffle iron.
To make the hashbrown mixture, whisk together the water, oil, egg replacer and baking powder in a medium-sized bowl. Drizzle over the potatoes and toss to coat. Add in the chopped scallions, salt and pepper, vegan cheese and bacon.
Once your waffle iron is ready, spray it with a generous coating of cooking spray, then distribute the potato mixture evenly over the top. Gently close the lid and press the top and bottom together to compress the mixture.
Allow it to cook for 10-15 minutes, or until the top is golden brown and crispy.
Serve immediately with the vegan sour cream, sriracha and chopped scallions.