Waffle Iron Shredded Hash Browns and Maple Glazed Bacon for Slow Sundays

Waffle Iron Shredded Hash Browns

Welcome back to my kitchen my friends. Once again sleepy heads we have embraced S-l-o-w Sundays, a feature here at More Than Burnt Toast. Pull up a cozy chair and join me a while on this S-l-o-w Sunday. Let me make you a steaming mug of chai tea or your favourite "joe" and a memorable breakfast just as you like it. Would you enjoy a "sunny side up" or poached egg perched on top? Or for fun lets cook an egg in the waffle iron too. It saves heating up the kitchen because in truth it is going to be a hot day. Consider it done. 


Whenever the mood hits us we will highlight breakfast and brunch ideas that allow us to explore all that a leisurely morning can offer. In my home Sunday is the day for putting my feet up but depending on your schedule maybe you have Saturday or even a Wednesday to do exactly what you would like to do. No matter which S-l-o-w Day you can manage the day should be s-l-o-w, no rushing around, no big errands, just taking your time and mozying along. My idea of enjoying a Sunday morning is to have a warm cup of tea and a long and lovingly prepared breakfast. Whether I am entertaining family or friends or am going solo breakfast on the weekend is a highlight of the day. Any time spent in the kitchen is time well spent! 

The weekend brings me the opportunity to indulge in heartier fare which we are able to savour over a leisurely breakfast. For those of you who follow this blog you will know my love of "all things potato". Hash browns are a staple breakfast food at diners in North America, where they are often fried up on a large griddle.  Many North Americans associate hash browns with breakfast food, although they may be eaten at other times of the day as well. Whatever turns your crank!

Depending on where you live would depend on what you would expect to accompany your bacon and eggs in the morning...or afternoon. I tend to associate hash browns with shredded potatoes. Hash browns are the dish that turns a simple breakfast into a hearty breakfast. They can be made with any potato but are best when made with a high-starch potato, such as a Russet potato. The TRICK I like to use... to add 1/4 cup of cream or 1/2 and half and allow them to sit for a while. After that you cook them again. These make a large batch so you can even refrigerate them after adding the cream and cook them up the next day when you are ready. Make sure to let them rest for a minimum of at least 1 hour.

Today I am offering you a twist on this classic dish by cooking your hash browns in your waffle iron. Of course I found the idea on Pinterest and then found the idea on the Rachel Ray web site as well as on other blogs as well. So don't think I am genius by any means. I cranked my waffle iron up to #5, but, if you do not have a waffle iron that adjusts temperature I am sure your waffle maker will work just fine, you may just need to cook them longer. This particular recipe is cooked twice; the night before in a frying pan and and then in the waffle iron in the morning. They were a little hard to get out of the waffle iron while still hot but well worth the effort because "you're worth it." I will try them next time without the cream perhaps although it makes them taste just like my favourite breakfast place; crispy and satisfying.

**Waffle Iron Shredded Hash Browns**

4 baking potatoes, (about 2 lb/1 kg total), peeled
 butter
1/2 teaspoon (2 mL) salt
1/4 teaspoon (1 mL) pepper
1/4 cup(50 mL) whipping cream

In saucepan of boiling salted water, cook potatoes until slightly softened, about 10 minutes. Drain and refrigerate until cold, about 2 hours, or for up to 24 hours. Coarsely shred. Set aside.

In extra-large nonstick skillet, melt butter over medium heat; stir in potatoes, salt and pepper; cook, stirring a few times, until crisp and golden, about 12 minutes. 

Drizzle in cream; cook until absorbed, about 2 minutes. Remove from heat; let stand for at least 1 hour or for up to 3 hours. 

Brush hot waffle maker with melted butter. Evenly spread potato mixture around the waffle maker. Close and cook for 12 minutes or until potatoes are crispy and brown. 

Who new something so simple could be so delicious!!!!

**Maple-Glazed Bacon**

based on a recipe from The Secret Life of a Chef's Wife

1 pound thick-cut bacon–I really like an apple-wood smoked bacon

1/4–1/3 cup pure, good qual­ity maple syrup

1 teaspoon Dijon mustard

1 teaspoon brown sugar

Pre-heat your oven to 375 degrees F.Pan-prep: Take an 11x17 inch bak­ing sheet and line it with alu­minum foil. This will help with clean up. Set a stain­less steel bak­ing rack into the pan.

Lay the bacon on the rack in sin­gle layer strips. This might take more than one pan, depend­ing on the thick­ness of your bacon.

Combine the maple syrup, Dijon mustard, and brown sugar in a small bowl and set aside.

 With a sil­i­con pas­try brush, brush the bacon with maple syrup. A light coat will give a hint of maple fla­vour. A more thor­ough coat­ing will result in sweeter, more maple fla­voured bacon. Your choice.

Place the pan into a pre-heated 375 degree F. oven and bake for 15–25 min­utes, depend­ing on the thick­ness of your bacon.

Bacon is done when it has an evenly medium brown color. Don’t over cook.

After 10 min­utes of bak­ing, you can re-apply more maple syrup. This will give you an almost can­died bacon which is also great to use chopped up in other recipes.

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