Hash Brown Waffles with Tomato Salsa

Hash Brown Waffles with Tomato Salsa

45 mins total time

15 mins active time


Serves 8



  • 4½ lb waxy potatoes

    peeled and grated

  • 3 large eggs
  • ½ cup (4½ oz) sour cream
  • 2 tbsp horseradish sauce
  • Melted butter (optional)

For the tomato salsa:

  • 3 tomatoes

    finely chopped

  • 1 avocado

    finely chopped

  • 1 small red onion

    finely chopped

  • 1 clove garlic


  • 1 jalapeño pepper

    seeded and finely chopped

  • ½ cup chopped cilantro
  • 1 lime


  • 1 tbsp olive oil

To serve:

  • Baby spinach leaves
  • Small basil leaves
  • Grated parmesan cheese


  • 1Select CUSTOM setting and dial up 7 on LIGHT/DARK indicator dial.
  • 2Preheat until the orange light flashes and the word HEATING disappears.
  • 3Place potatoes in the center of a clean tea towel. Gather towel around potatoes to enclose, then squeeze to remove excess moisture.
  • 4Put the eggs, sour cream and horseradish in a large bowl and stir until well combined. Add potatoes and stir to combine.
  • 5Spread approximately 1 cup of the potato mixture into each waffle square. Close the lid to cook for 15 minutes or until potato mixture is cooked and crispy. To give the hash browns a golden colour, brush tops with melted butter halfway through cooking time.
  • 6To make the tomato salsa, combine tomato, avocado, onion, garlic, pepper, cilantro, juice and oil in a medium bowl.
  • 7Serve hash brown waffles with tomato salsa, baby spinach, basil leaves and Parmesan.

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