the Sage Test Kitchen
Hash Brown Waffles with Tomato Salsa
45 mins total time
15 mins active time
Medium
Serves 8
Ingredients
Measurements:
2 kg waxy potatoespeeled and grated
3 large eggs
120 g soured cream
2 tbsp horseradish sauce
Melted butter (optional)
For the tomato salsa
3 tomatoesfinely chopped
1 avocadofinely chopped
1 small red onionfinely chopped
1 garlic clovecrushed
1 jalapeño chilliseeded and finely chopped
Chopped coriander
1 limejuiced
1 tbsp olive oil
To serve
Baby spinach leaves
Small basil leaves
Grated parmesan cheese
Instructions
- 1
Select CUSTOM setting and dial up 7 on LIGHT/DARK indicator dial.
- 2
Preheat until the orange light flashes and the word HEATING disappears.
- 3
Place potatoes in the center of a clean tea towel. Gather towel around potatoes to enclose, then squeeze to remove excess moisture.
- 4
Put the eggs, sour cream and horseradish in a large bowl and stir until well combined. Add potatoes and stir to combine.
- 5
Spread 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.
- 6
To make the tomato salsa, combine tomato, avocado, onion, garlic, pepper, cilantro, juice and oil in a medium bowl.
- 7
Serve hash brown waffles with tomato salsa, baby spinach, basil leaves and Parmesan.
