I am starting something new….a collaboration with 40+ bloggers in the Best BiMonthly Recipe Challenge Blog Hop! You are going to love it! This month we are inspired by….
Breakfast is by far my favorite meal. I enjoy making a big meal first thing in the morning, it just sets my day off in the right direction. I tend to judge my day by the quality of the breakfast. Today was AMAZING.
This new potato recipe is truly one of my new favorites. These Mexican Style Hash Browns are easy to prepare and a breeze to cook in the waffle iron. How cool is that? No fuss, no stress, a perfect waffle style hash brown every time, with a KICK!
4 Peeled and shredded baking potatoes, about 1 per person (you can also use frozen hash browns)
1/2 cup chopped onion
1/4 cup chopped canned jalepeno peppers
1/4 cup shredded cheddar cheese
1 tsp. chili powder
Salt and pepper to taste
Shred the potatoes with a cheese grater or use a food processor. Add the chopped onion, chili powder, eggs and chopped jalapeno peppers. Stir to combine. Season with salt and pepper. Pour off any excess liquid from the potatoes before cooking.
Heat a Belgium style waffle iron until steaming hot. Grease with a bit of butter or cooking spray. Spread potato mixture in the waffle iron. Close and cook for 8 minutes until crisp and brown.
Layer hot hash brown waffles with cheddar cheese in-between them. This will melt the cheese without messing up your waffle iron. Serve with salsa and fried eggs for a hearty breakfast meal. DeeeeeLishhhhh!
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