Hash Brown Waffles with Tomato Salsa
45 mins total time
15 mins active time
Medium
Serves 8
Ingredients
Measurements:
- 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
crushed
- 1 jalapeño pepper
seeded and finely chopped
- ½ cup chopped cilantro
- 1 lime
juiced
- 1 tbsp olive oil
To serve:
- Baby spinach leaves
- Small basil leaves
- Grated parmesan cheese
Instructions
- 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.
