I totally made hash browns in my waffle maker.
It all started this past weekend, on Thanksgiving to be exact, when the Husband’s cousin started a conversation about Pinterest. Which, by the way — have you ever tried to describe Pinterest to anyone before? I tried to explain it to the Husband and ended up sounding like an idiot (nothing new here) because I could not put words into what Pinterest really is. I think I said something like “boards… search engine… pictures… pin… addicting” and that was all. No more words were said.
So anyways, the Husband’s cousin was talking about how he was surfing through Pinterest and saw this method for cooking hash browns — in the waffle maker. And I figured this was the perfect reason to break out my waffle maker for it’s bi-monthly use. I wish I were more of a waffle girl, but pancakes have my heart.
Long story short, I didn’t think of the idea to use my waffle maker to make hash browns. It’s like one of those million dollar ideas (not really) that you always think “gaah! I totally thought to do that like 3 years ago and now someone else is banking on it” — kind of like those texting gloves that are on the market now. It’s like butt flap pajamas bottoms except for your thumb and pointer fingers. No need to take those suckers off in the cold months — text away! How many people really thought about cutting holes in their gloves before one person made millions? That’s what I thought.
Something crossed my mind as I was making these last night — how in the world did I shred potatoes before I bought Big Bertha?
Answer? I didn’t. Seriously, who wants to spend twenty minutes of their life sawing potatoes into a shredded? Not this girl. I have better things to do. Instead, I like the shredding option on my food processor — slice and shred in twenty seconds. Done.
So here’s the deal — all I did was shred these guys (these guys meaning one sweet potato) up and sprayed my waffle maker with some cooking spray (or grease it with oil/butter — whatever). Then I squeezed the excess water from the potato shreds and once the waffle maker was heated up, I distributed them evenly throughout the waffle maker, sprinkled on some of my favorite spices for sweet potatoes (pepper, garlic, chili powder, cinnamon) and let those babies cook for 8-10 minutes.
It was fast. It was easy. There were oodles of crispy pieces. The shreds filled the entire Belgian waffle maker. And when they came out, I figured there was no way I could eat them all.
I love it when I’m wrong — which, by the way… never happens, so don’t tell the Husband.
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