Are you on food overload? Holidays seem to easily accommodate this condition. After I regain consciousness from the BBQ coma that comes with summer holidays, all I want is JUNK FOOD! I feel like I need a good grease cleanse. However, what I DON’T want, are the calories and yucky junk food hangover that is equally as bad as the BBQ coma. Comas and hangovers. Are we having fun yet?
During my “heyday”, we would spend holidays partying until dawn. Without fail, that was followed by a faithful trip to Waffle House for the All Star Special with those amazing Waffle House hash browns scattered, smothered, covered, chunked, topped and diced. They didn’t have peppered or capped back then, or I would have thrown that on there too. And the gravy. With the chili. Just go ahead and dump it all on there. SUPER. YUM. And crush up a Tums or two in there while you’re at it. I appreciate the fine art of multi-tasking.
But alas, that was back in the day. These days I have be a little more… well, a lot more conscious about what I’m putting in my body. Things don’t seem to work quite as well as they used to and my hind quarters are not as forgiving of a fat indulgence. I can SEE what I eat immediately attach itself to my derriere. I can point to the doughnut I ate yesterday. And the cheesecake. Sigh.
What I can’t seem to find on my posterior region, however, are these hash browns. They are super easy and super delicious and the perfect solution when the junk food monster comes a callin’. They are made in a waffle iron! Yep, really! Now why didn’t Waffle House think of that?
Herbed Bacon Hash Brown Waffles
- 1 package frozen hash browns
- 1/2 onion, thinly diced
- 1 tsp. garlic powder
- 2 tbsp. Good Olive Oil
- 2 tbsp. finely diced bacon
- 1 tsp. Thyme
- Salt & pepper to taste
- 2 eggs – lightly beaten
- Non-stick spray
Place bacon and onion in skillet and cook until bacon is crispy and onion is translucent. Set aside. Place hash browns in a bowl of cold water for about 2-3 minutes. Drain water and dry potatoes by mashing with a towel or paper towels. This will remove the starch and make the hash browns crispy. Mix hash browns, bacon and onions with remaining ingredients. Mix lightly. I find it easier to do this using my hand.
Heat waffle iron and coat with non-stick spray. Completely fill iron with potato mixture and cook until done. I usually allow an extra minute or so after the “green light” for extra crispy hash browns. Total cook time using my waffle iron is 7-8 minutes per Hash Brown Waffle.
Top with your favorite hash brown toppings; chili, mushrooms, tomatoes, peppers, or loaded baked potato style!
Life is too short to eat ugly food. Bon appetit y’all!