Apparently, cooking with a waffle iron is a “thing” now. Or
so I am informed by my daughter the librarian. She & I worked this out in
conversation last night.
Ingredients:
1 cup
frozen hashbrown potatoes (feel free to use fresh)
½ cup
frozen hashbrown sweet potatoes (or fresh)
⅓ cup sweet
onion, sliced thin, cut into hashbrown size
3 strips
bacon, cooked (not crispy), sliced to
hashbrown size
1 TBSP
bacon drippings
1 tsp dried
oregano
1 TBSP olive
oil
2 TBSP
honey
½ tsp dried
tarragon
Salt and
pepper to taste
Butter
Fry the bacon:
mostly done, but not crispy. Defrost frozen things. Mix potatoes, sweet
potatoes, onion together gently. Add sliced bacon, bacon drippings, spices, oil
& honey. Mix together gently.
Shape into
a rough patty, and place 1 pat of butter on top.
Pre-heat
waffle iron. Oil bottom plate. Place the patty (with butter on top) onto waffle
iron; close & press down.
When cooked
through, remove from waffle iron. Serve immediately. Top with shredded cheese, a fried egg and/or drizzle with honey if you
like.
Caution: Be sure to re-oil the waffle iron before every batch!
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