I love breakfast foods and I love vegetables, so I’m always on the hunt for new ways to combine the two. This recipe meshes them perfectly!
Kind of a long and ridiculous backstory to this recipe…
A few weeks ago B and I decided to eat breakfast for dinner. Partly because yum and partly because I was too lazy to cook something using my oven. He wanted hash browns, so he grated a potato and made a lovely (and massive) skillet potato pancake.
The next morning for real breakfast I wanted to try my own version of his giant hash brown pancake. I thought I’d be a little more carb-conscious though and make it out of zucchini + carrots. Vegetables are vegetables, right? They should all be able to made into “hash brown” pancakes. Wrong. All vegetables CANNOT be made into “hash brown” pancakes. I ended up with a pan of beautifully sautéed, but very much UN-hash-brown-like, grated vegetables.
So with my quick-thinking, problem-solving brain I had a sudden inspiration to put those veggies into my waffle iron. I’d seen people make hash browns in waffles irons before. Obviously that would form them into the “hash brown” veggies I wanted. Wrong again. Obviously it did NOT form them into anything more than extra-cooked grated vegetables. Experiment fail. Oh well, they still tasted fine.
Fast forward a couple weeks to when I got a fancy new Spiralizer (to replace my sad little pencil sharpener-like handheld spiralizer) + the Inspiralized cookbook as belated Christmas gifts. The first recipe in the book that caught my eye was for Sweet Potato Waffles. Armed with my experience from the previous weeks + an actual recipe, I decided to attempt another veggies + waffle iron creation. I tweaked the recipe to better fit within my nutritional parameters, and it turned out amazing. Vegetables for breakfast CAN be delicious! And they CAN be cooked like waffles!
Only took me three weeks to figure out how. I call it a win.
Kind of can’t wait to discover more recipe inspiration in the Insprialized cookbook!