Bacon Potato Waffles

The weekend's to me are the only days I will sit down and actually have a breakfast. Hash browns are a classic favorite as part of a full breakfast. The downside for good hash browns is that you need a lot of oil to get a great crispy crust. For these potato waffles, the waffle iron gives a great golden brown crust while still having  a tender and moist interior. The second good part is that you don't need to  load the waffle pan with tons of oil so you don't have greasy potatoes like you will normally have with traditional hash browns. Check out the recipe below.

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Preheat you waffle iron on medium high. Start by grading your potatoes with the skin still on. Place in a strainer and squeeze to get excess water out of the potatoes. A easy way is to place all of the potatoes on a clean towel and fold up all of the edges into you hand and twist over and over. If you do that a few times the water will squeeze out with ease.

In a medium bowl add the drained potatoes, egg, olive oil, cinnamon, cayenne, salt and pepper. Stir to combine. Add the green onions and bacon.

Grease the waffle iron and add about 1/3- ½ cup of the potato mixture to the waffle iron. Make sure it covered with about 1/2" of the potatoes. Close the lid and press down lightly if needed and cook for about 5 minutes or until golden brown.

If you are in a rush, you can use prepackaged hash browns that are available in the grocery store. With the prepackaged hash browns, you will still need to drain the excess water off.  You can also add vegetables that are diced small in place of the bacon to make the recipe vegetarian.

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