the Sage Test Kitchen

Hash Brown Waffles with Tomato Salsa

Name: Hash Brown Waffles with Tomato Salsa
Cook time: 900 s
Total time: 2700 s
Yield: Serves 8
Ingredients: 2 kg waxy potatoes - peeled and grated; 3 large eggs; 120 g soured cream; 2 tbsp horseradish sauce; Melted butter (optional); 3 tomatoes - finely chopped; 1 avocado - finely chopped; 1 small red onion - finely chopped; 1 clove garlic - crushed; 1 jalapeño chilli - seeded and finely chopped; Chopped coriander; 1 lime - juiced; 1 tbsp olive oil; Baby spinach leaves; Small basil leaves; Grated parmesan cheese

the Smart Waffle™ Pro

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45 mins total time

15 mins active time

Medium

Serves 8

Ingredients

Measurements:

2 kg waxy potatoes
peeled and grated
3 large eggs
120 g soured cream
2 tbsp horseradish sauce
Melted butter (optional)

For the tomato salsa

3 tomatoes
finely chopped
1 avocado
finely chopped
1 small red onion
finely chopped
1 clove garlic
crushed
1 jalapeño chilli
seeded and finely chopped
Chopped coriander
1 lime
juiced
1 tbsp olive oil

To serve

Baby spinach leaves
Small basil leaves
Grated parmesan cheese

Instructions

1Select CUSTOM setting and dial up 7 on LIGHT/DARK indicator dial.
2Preheat until the orange light flashes and the word HEATING disappears.
3Place potatoes in the center of a clean tea towel. Gather towel around potatoes to enclose, then squeeze to remove excess moisture.
4Put the eggs, sour cream and horseradish in a large bowl and stir until well combined. Add potatoes and stir to combine.
5Spread 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.
6To make the tomato salsa, combine tomato, avocado, onion, garlic, pepper, cilantro, juice and oil in a medium bowl.
7Serve hash brown waffles with tomato salsa, baby spinach, basil leaves and Parmesan.