With regards to breakfast time in my home, simple is the name of the amusement. Indeed, even on the ends of the week I don't prefer to do huge, entangled morning meals. That is to say, somebody must do those dishes, correct?
That is the reason I adore this virtuoso breakfast hack – Egg and Cheese Hash Brown Waffles!! By making hash tans in a waffle iron, they get too fresh outwardly, and delicate in the center, in addition to there's no flipping required. Include the eggs, cheddar and chives, and it's an entire breakfast in itself that is done in a fraction of the time!
I like to serve these with a bit of acrid cream and some progressively new chives. The formula will encourage no less than four individuals one waffle each, yet can without much of a stretch be twofold or even tripled, contingent upon what number of you're sustaining nad how hungry they are.
- 1 20-ounce package Simply Potatoes Shredded Hash Browns
- 3 eggs
- 1/4 cup milk
- 1 cup shredded sharp Cheddar Cheese
- 1/4 cup fresh chopped chives plus some for garnishing
- Salt & pepper
- Sour cream for serving, if desired
INSTRUCTIONS
- Heat waffle iron on the medium-high setting. Spray each side generously with non-stick cooking spray or brush with melted butter.
- In a medium-sized mixing bowl, whisk together eggs and milk. Stir in potatoes, cheese, chives and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Depending on the size of your waffle iron, scoop a layer of the potato mixture onto the surface (for the round waffle maker, I used about 1 cup of the mixture). Spread to about 1/2 inch from the edges and close the waffle iron. Cook for about 5 minutes, checking every few minutes to avoid burning. When the entire waffle is golden brown in color, carefully remove from the waffle iron with a fork or tongs.
- *Tip: Turn your oven to the "warm" function and place finished waffles on a baking sheet in the oven to keep warm which the rest are cooking.
Read more our recipe Sweet Cream Cheese Wontons #healthyfood #dietketo
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