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Loaded Baked Potato Hash Brown Waffles

Loaded Baked Potato Hash Brown Waffles

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  • 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
  • 23 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)
  • cooking spray
  • sriracha, to serve
  • extra chopped scallions, to serve


  1. 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.
  2. Preheat your waffle iron.
  3. 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.
  4. 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.
  5. Allow it to cook for 10-15 minutes, or until the top is golden brown and crispy.
  6. Serve immediately with the vegan sour cream, sriracha and chopped scallions.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes