Are you looking for something unusual for breakfast? These potato “waffles” make a fantastic breakfast ^[1] for a holiday or Sunday morning. They are easy to make and totally delicious.

I had planned on freezing some to use at a later date, but my husband ate them all!!

What are hash browns?

The 1887 Kitchen Companion cookbook called these potatoes hashed browned potatoes. Made of boiled or cold leftover potatoes, they are browned in flat “pancake”, then folded like an omelet.

Hash means to chop, so, “hashed” potatoes are chopped potatoes. Here we’ve used modern technology and used shredded, frozen potatoes.

Making the hash brown waffles

Mix 2 eggs with the flour and spices. Whisk together and set aside. In another large mixing bowl, mix together the flour, cheese and hash browns.

Pour the liquid into the dry bowl and gently stir to incorporate it all together.

Let is sit for about 15 minutes.

Heat a waffle iron (I used a Belgian waffle maker. They are deeper).

About 2/3 of a cup of the mixture goes into the waffle maker, close, and cook for about 5 minutes.

When they are done the waffles will be golden brown and will come off the iron easily. If it sticks, give it another minute or two.

Remove the waffle and set on a rack in the oven at 250 degrees. This will keep them warm until you are ready to serve.

When all the waffles are cooked, serve them with a soft egg on top and some chopped fresh chives.

Variations include adding meat, like ham, bacon or sausage. Use a different kind of cheese. Jack, swiss, gruyere, provolone and mozzarella are good options.

© Copyright 2023 The Lazy Gastronome

5 from 5 votes

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Hash Brown Waffles

Hash brown potatoes and cheese cooked together in a hot waffle iron - add an egg and it's a meal!

Course: Breakfast, brunch, Main Course, Side Dish

Cuisine: American, brunch

Keyword: blue cheese, egg, hash browns, mashed potatoes, waffle

Servings: 6 large waffles

Author: HelenFern

Ingredients

• 3 cups thawed shredded hash brown potatoes
• 3/4 cup shredded cheddar
• 1 Tablespoon grated onion
• 1/4 cup milk
• 2 Tablespoons flour
• 8 large eggs
• 1/2 teaspoon kosher salt
• 1/2 teaspoons fresh cracked pepper
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon dried, crumbled sage
• 1/4 teaspoon lemon pepper
• chopped chives for garnish

Instructions

1. Mix 2 eggs with the flour and spices. Whisk together and set aside. In another large mixing bowl, mix together the flour, cheese and hash browns.

2. Pour the liquid into the dry bowl and gently stir to incorporate it all together.

3. Let is sit for about 15 minutes.

4. Heat a waffle iron (I used a Belgian waffle maker. They are deeper). 

5. Place 2/3 of a cup of the mixture into the waffle maker, close, and cook for about 5 minutes.

6. When they are done the waffles will be golden brown and will come off the iron easily. If it sticks, give it another minute or two.

7. Remove the waffle and set on a rack in the oven at 250 degrees. This will keep them warm until you are ready to serve.

8. When all the waffles are cooked, serve them with a soft egg on top and some chopped fresh chives.

Recipe Notes

Variations include adding meat, like ham, bacon or sausage. Use a different kind of cheese. Jack, swiss, gruyere, provolone and mozzarella are good options. 

© Copyright 2023 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!

You know it’s fall when all the apples start showing up at the farm stands and farmer’s markets. We have a nursery/farm near us that grows several varieties – and they are all so amazing. My favorite is honey crisp and they have a new varietal of it called, dragonfly. It’s amazing.

Different apples are good for different things. This delicious breakfast uses two different kinds – and they worked together fabulously!

Fall is the perfect time to create wonderful apple recipes. You can get apples straight from the farm that have no wax to clean off the skin – they are fresh and full of so many vitamins and minerals. And fall apples make amazing dishes!

Here is a great way to use some of these tasty fruits.

Apple types and how they can be used – 

Apples in general are full of health benefits. They provide fiber, vitamin C, and they make you feel full and satisfied. And they can be used for juice, baking, snacking and paired with so many things. I love a sweet, crisp apple with some cheddar cheese – or a tart apple with some salted caramel.

But which apple is best for each of these things? It’s really more a matter of personal choice, but here are a few –

• Granny Smith – tart and firm, these apples are great for snacking but also are perfect for baking. Pies and applesauce have a wonderfully complex flavor when made with these green gems.
• Fuji – sweet, fim and beautifully colored. This is the most popular apple and is used for snacking, baking and applesauce. Vey little sugar is needed with these treats.
• Honeycrisp – My favorite! Firm, sweet with a touch of tart, and goes wonderful with cheese. It also makes a sweet applesauce ^[6].
• Jazz – Similar to honeycrisp with a heavenly fragrance!
• Gala – sweet, crisp and really juicy! Makes a wonderful fresh pressed cider! Opal – Crispy crunchy and a beautiful yellow. They were cultivated to resist oxidation (browning) making them the perfect apple for salads. They simply don’t turn brown!
• Red Delicious – The most commonly known apple. This one is a perfect snack on the go.

Making the Waffles

Place all the dry ingredients in a bowl and gently whisk to blend.

Stir in the apples and pecans. I used two kinds of apples. Granny Smith are tart and Fuji are sweet. Putting them together gives the waffles a little more depth of flavor. The pecans add a sweet and crunchy texture.

In another bowl, whisk all the wet ingredients together.

Slowly stir the wet into the dry until it is mixed well. It’s going to be a thick batter.

Heat a waffle iron (I use a Belgian waffle maker) and lightly wipe with oil on a paper towel.

Pour about 2/3 of a cup of batter on the iron and close, pushing the lid down to flatten the batter.

Cook for about 3 to 4 minutes. The waffle will come off the iron easily when it’s done.

Place it on a warm griddle to keep it warm and make the rest of the waffles. Be sure to keep them in a single layer on the griddle while you’re cooking.

Serve hot with butter and real maple syrup, topped with fresh apple slices and a few pecans.

© Copyright 2023 The Lazy Gastronome

5 from 5 votes

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Apple Pecan Waffles

A perfect fall lunch made with fresh apples and candied pecans.

Course: Breakfast, brunch

Cuisine: ameican, Autumn, fall

Keyword: apples, fresh, pecans, waffles

Servings: 6 waffles

Author: HelenFern

Ingredients

• 1-1/2 cup all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/4 cup brown sugar
• 1 teaspoon pumpkin pie spice
• 2 large eggs
• 1 cup milk
• 1/4 cup melted butter
• 2/3 cup peeled and chopped granny smith apple
• 2/3 cup peeled and chopped fuji apple
• 1/2 cup chopped candied pecans (I used Trader Joe's spicy candied pecans)
• apple slices and pecan halves for garnish

Instructions

1. Place all the dry ingredients in a bowl and gently whisk to blend.

2. Stir in the apples and pecans.

3. In another bowl, whisk all the wet ingredients together.

4. Slowly stir the wet into the dry until it is mixed well. It's going to be a thick batter.

5. Heat a waffle iron (I use a Belgian waffle maker) and lightly wipe with oil on a paper towel.

6. Pour about 2/3 of a cup of batter on the iron and close, pushing the lid down to flatten the batter.

7. Cook for about 3 to 4 minutes. The waffle will come off the iron easily when it's done.

8. Place it on a warm griddle to keep it warm and make the rest of the waffles. Be sure to keep them in a single layer on the griddle while you're cooking.

9. Serve hot with butter and real maple syrup, topped with fresh apple slices and a few pecans.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

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I’ve still got some cranberries from my visit to the bogs last fall. I also love perusing the aisles of Trader Joe’s. I found these candied tangerines that are like eating candy! And spicy sweet pecans – I snack on these treats too much!! Anyway, I digress. I wanted some homemade muffins ^[13] – cranberry – but what else? Cranberry orange is popular – and really good.  Hmmmm – I wonder how those candied tangerines and pecans would be? I wonder…..

Wonder no more!! They were delicious!! (Note were – they were gone in two days!)

Making the Muffins

These muffins are so easy to make. Just five steps –

1 – Put all the dry ingredients in a large bowl and gently whisk to mix.

2 – Whisk all your wet ingredients in another large bowl, mixing them well. Add to the dry and gently mix.

3 – Lightly grease a muffin tin (with Trader Joe – no, this is not a paid announcement, I really do like them – olive oil spray)

4 – Fill each cup evenly. All 12 –   And sprinkle with sugar.

5 – Bake at 400 degrees for about 20 to 30 minutes, or until a poke comes out clean.

Cool, butter and eat! That’s it!

© Copyright 2023 The Lazy Gastronome

5 from 6 votes

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Candied Tangerine and Cranberry Muffins with Candied Pecans

These muffins are so easy to make. Just five steps - Delicious tart, sweet and spicy little cakes. You'll eat more than one.

Course: Appetizer, Breads, brunch, snacks

Cuisine: American, baked goods

Keyword: candied tangerine, cranberry, pecans, spicy

Servings: 12 muffins

Author: HelenFern

Ingredients

• 2-1/2 cups flour
• 1 Tablespoon baking powder
• 1/4 teaspoon salt
• 2/3 cup sugar (plus about 1/8 cup for the tops)
• 1-1/2 cups fresh or frozen cranberries
• 2/3 cup candied tangerines, chopped
• 1/2 cup spicy candied pecans, chopped
• 3/4 cup half and half
• 1 large egg
• 1/4 cup plain Greek yogurt
• 1/4 cup canola oil
• 1 teaspoon vanilla
• 1/4 cup orange juice

Instructions

1. Put all the dry ingredients in a large bowl and gently whisk to mix. 

2. Whisk all your wet ingredients in another large bowl, mixing them well. Add to the dry and gently mix.

3. Lightly grease a muffin tin (with Trader Joe - no, this is not a paid announcement, I really do like them - olive oil spray) 

4. Fill each cup evenly. All 12 -   Sprinkle sugar evenly over the tops.

5. Bake at 400 degrees for about 20 to 30 minutes, or until a poke comes out clean. 

6. Cool, butter and eat! That's it!

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!

What do you do with bananas that are starting to get over-ripe. You can freeze them to use at another time (and then forget about them like I did), you can make banana nut bread, freeze them overnight, then whirl them in the food processor for banana “ice cream” ^[18] (which would be delightful on these waffles), or you can make a sensational breakfast and serve banana nut WAFFLES!!

These waffle are so easy – and so delicious!

Making Banana Nut Waffles – 

Put everything but the bananas and walnuts in a blender.

Blend on high until everything smooth and creamy.

Next add two bananas (leaving one to slice for the top when serving). Whirl it again. Let some of the bananas stay chunky.

Stir in the walnuts and let sit while the waffle iron heats up.

We always make Belgian waffles. They have deeper holes and hold more good stuff, but you can use any waffle maker.

Pour the batter over the hot waffle maker, using just enough to cover the plate.

Close the iron and let cook several minutes. Be careful not to open too soon. They will stick.

Continue cooking until the batter is gone, keeping the co0ked waffles warm in a warm oven, directly on the grate. Putting it on the grate keeps it from steaming and making the waffle soft or soggy.

When you are finished cooking all the batter, serve with sliced banana and a few walnuts on top. Add some maple syrup and indulge!!

© Copyright 2023 The Lazy Gastronome

5 from 11 votes

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Banana Nut Waffles

Delicious waffles with all the flavors of banana nut bread.

Course: Breakfast, brunch

Cuisine: American

Keyword: banana, bananas, Belgian, maple syrup, sweet, waffle, walnuts

Servings: 6 large waffles

Author: HelenFern

Ingredients

• 1 cup heavy cream
• 2 large eggs
• 1/4 cup softened butter
• 1/3 cup brown sugar (I used light)
• 1/2 teaspoon sea salt
• 1 teaspoon vanila extract
• 1-1/2 cup Flour
• 1/8 cup cornstarch (helps make the outside crisp and inside fluffy)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 medium bananas (two for the batter, one for the topping)
• 1 cup very coarsely chopped walnuts

Instructions

1. Put everything but the bananas and walnuts in a blender. Blend on high until everything smooth and creamy.

2. Next add two bananas (leaving leaving one to slice for the top when serving). Whirl it again. Let some of the bananas stay chunky.

3. Stir in the walnuts and let sit while the waffle iron heats up. 

4. We always make Belgium waffles. They have deeper holes and hold more good stuff, but you can use any waffle maker. 

5. Pour the batter over the hot waffle maker, using just enough to cover the plate.

6. Close the iron and let cook several minutes. Be careful not to open too soon. They will stick.

7. Continue cooking until the batter is gone, keeping the co0ked waffles warm in a warm oven, directly on the grate. Putting it on the grate keeps it from steaming and making the waffle soft or soggy.

8. When you are finished cooking all the batter, serve with sliced banana and a few walnuts on top. Add some maple syrup and indulge!!

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts.

I might have mentioned this before – my brother took me and my sister to the cranberry bogs in Washington state. The harvest was long over, but it was quite interesting visiting the museum ^[23] and learning about the wet and dry harvest. The dry harvest produces the berries that are sold as fresh fruit. The wet harvest berries are used to make dried cranberries, juice and other processed items. While we were there I was able to purchase some of those dry harvest berries that had been frozen – And I’ve been making some good stuff! Like these scones!

Making the Scones 

Start with only cold ingredients! It may not sound terrible important but you will have scones ^[24] that are buttery and flaky and delicious!

I freeze my butter (or vegan spread), then grate it as soon as I’m ready to make the dough – everything out, still cold and ready.

In a large bowl, mix 1/3 cup of the sugar, flour, salt, and baking powder together ingredients with wire whisk.

Drop in the grated butter and massage into the dry ingredients with your fingers or a wooden spoon. Do this quickly so the butter doesn’t melt.

In a large measuring cup or bowl, whisk the half and half with the egg until they are thoroughly incorporated.

Make a well in the center of the dry ingredients and gently mix in the milk mixture.

Mix the berries with 1/4 cup sugar, the orange juice and the orange zest.

Once the dry are slightly moist, gently fold in the berries. Be careful not to over mix. The dough should be rather shaggy.

Cover a baking sheet with parchment paper.

Turn the dough once or twice, then roll the dough into a ball, place it on the parchment paper and GENTLY press it down until it’s about 1/2 to 3/4″ thick, about as thick as the tip of your thumb.

Using a sharp knife, cut the round into six wedges, but do not separate. Cover and refrigerate for at least four hours – or overnight. This will keep the butter from melting in too quickly and keep each bite bursting with flavor.

Sprinkle the remaining sugar over the top of the round.

About 5 minutes before you are ready to bake the scones, preheat the oven to 375°.

Bake for about 15 to 20 minutes, or until they have risen and are golden brown.

Let them cool about 15 minutes, then gently cut along the scores.

Let them cool completely before you eat them. Otherwise they will crumble and fall apart.

© Copyright 2023 The Lazy Gastronome

We were featured!

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5 from 15 votes

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Cranberry Orange Scones

Delicious buttery scones that are just sweet enough and stuffed with moist berries.

Course: baking, Breakfast, brunch, pastries

Cuisine: pastries

Keyword: butter, cranberries, cranberry, orange

Servings: 6 scones

Author: HelenFern

Ingredients

• 2-1/4 cups flour
• 1 Tablespoons baking powder
• 1/2 teaspoon salt
• 2/3 cup granulated sugar
• 1/2 cup butter (frozen)
• 1/2 cup half and half
• 1 Tablespoons fresh squeezed orange juice
• 1 teaspoon orange zest
• 1 large egg, cold
• 1 cup whole cranberries, frozen or fresh (do not thaw)

Instructions

1. Start with only cold ingredients! It may not sound terribly important, but you will have scones that are buttery and flaky and delicious!

2. I freeze my butter (or vegan spread), then grate it as soon as I'm ready to make the dough - everything out, still cold and ready.

3. In a large bowl, mix 1/3 cup of sugar, flour, baking powder and salt together ingredients with wire whisk.

4. Drop in the grated butter and massage into the dry ingredients with your fingers. Do this quickly so the butter doesn't melt. 

5. In a large bowl, mix 1/3 cup of the sugar, flour, salt, and baking powder together ingredients with wire whisk.

6. Make a well in the center of the dry ingredients and gently mix in the milk mixture.

7. Mix the berries with 1/4 cup sugar, the orange juice and the orange zest.

8. Once the dry are slightly moist, gently fold in the berries. Be careful not to over mix. The dough should be rather shaggy.

9. Cover a baking sheet with parchment paper.

10. Turn the dough once or twice, then roll the dough into a ball,

11. Place it on the parchment paper and GENTLY press it down until it's about 1/2 to 3/4" thick, about as thick as the tip of your thumb.

12. Using a sharp knife, cut the round into six wedges, but do not separate.

13. Sprinkle the remaining sugar over the top of the round.

14. Cover and refrigerate for at least four hours - or overnight. This will keep the butter from melting in too quickly and keep each bite bursting with flavor. 

15. About 5 minutes before you are ready to bake the scones, preheat the oven to 375°.

16. Bake for about 15 to 20 minutes, or until they have risen and are golden brown.

17. Let them cool about 15 minutes, then gently cut along the scores.

    Let them cool completely before you eat them. Otherwise they will crumble and fall apart. 

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

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