Tonight something wonderful was born. The Crispy Hashbrown Taco. So simple and so possibilities on ways to stuff it!!!
So, I have always asked for my hash-browns crisp, and rarely did I get the kind of crispy hash-browns I was hoping for...a greasy looking plate of seared browns that were white and limp in the middle. The days of disappointing restaurant hash-browns are long over with my favorite new go to kitchen hack- using my nonstick waffle iron to make crispy oil free hash-browns.
It is so simple.
I take a small to medium sized potato and shred it. I then squeeze out excess water over the sink. When the iron is hot, pack down drained shredded potato on waffle iron. Press down on potatoes and season with some garlic, salt, oregano, and, black pepper before closing iron tightly.
The waffle needs to cook for a good 20-25 minutes or until desired crispiness. Tonight, I stuffed it like a taco sandwich with black beans, onions, lettuce, avocado, siracha and salsa. It was so satisfying!! Textures were crispy and tender, with a kick of chili heat. The stuffing possibilities are endless! I think chickpeas mashed with some veganaise (vegan mayo-so tasty), diced onions and celery would be divine. Or maybe my favorite teriyaki glazed tofu and veggies recipe stuffed inside. Either way this hash-brown waffle has stepped up my game and has opened up a whole new door!
Let me know if you try it and how it turns out!!
