Crispy chilli potato waffles
Crispy, spicy hash browns are perfect cooked in a waffle maker (can be cooked in a pan too!)
I’ve found a new love for my waffle maker… I bought it on a whim in the middle aisle of Lidl and barely used it - until now!
My feta hash brown waffle recipe went down well, and I was surprised how many of you said you have a waffle maker lurking in the back of the cupboard. So here’s another recipe 🥔🥔🥔
Crispy chilli oil is one of my favourite condiments. I love it on eggs, noodles, peanut butter toast, in mayo, so many ways! It’s the perfect thing to cook these waffles in. I used the black bean rayu from White Masau for these. It’s one of my faves, but there are lots out there.
These make the tastiest vegetable breakfast or brunch. Enjoy!
You’ll need (per portion - makes 3 waffles)
300g potatoes, grated
2-3 spring onions, finely chopped
2 eggs
Crispy chilli oil
Coriander and more spring onion, to garnish
Use a clean tea towel to squeeze as much water from the grated potato as possible. Transfer to a bowl and add the spring onions and one of the eggs. Season well with salt and pepper.
Heat your waffle machine to a high heat (or a frying pan) and brush with the chilli oil. Spoon in a third of the potato mix and brush some more chilli oil on top. Press the top down and cook for a good few minutes until browned and crispy. If cooking in a frying pan, flip over once browning.
Repeat with the others. If you’re making a batch, you might want to keep warm in the oven, or wrap in a tea towel.
Fry the other egg and top on the waffles. Finish with a little more chilli oil, and spring onion and coriander if you like.
