Did you know that you can put more than regular waffle batter in your waffle iron? These soyrizo, spinach, and hash brown waffles are a delicious gateway drug to the world of wafflizing. The Will it Waffle? blog (and cookbook) will blow your mind if you’ve never considered other possibilities for your waffle iron.
Another general misconception about waffles is that they have to be sweet. There’s a whole world of savory waffles out there, though, and I don’t know why it took me so long to discover it. As I’ve gotten older my sweet tooth has quieted down, and I’m not sure if that’s a consequence of trying to eat less sugar, or just aging. What do you think, has that happened to you?
I liked my waffle iron’s results best when I mounded up a pile of batter in the middle or the iron, and cooked a few minutes longer after it beeped to indicate the waffles were done. I have this Belgian waffle iron, but they’re all different, so you may need to experiment a little to discover what works best for yours.
Steven invented the secret sauce for these hash brown waffles. The secret’s out: It’s just a one-to-one ratio of sriracha to maple syrup. You can add more maple syrup if you want it sweeter, or more sriracha if you want it hotter. The sauce inventor also recommends eating the waffles with your hands, and using it as a dipping sauce. I used a fork, but follow your heart.
Hash Brown Waffles
1 (20-ounce) package frozen hash brown potatoes, thawed (about 4 cups)
3 large eggs
1 1/2 cups shredded cheddar cheese
1/3 cup soyrizo (soy chorizo)
2 cloves garlic, minced
3 green onions, white and light green parts sliced, plus additional for garnish
2 cups chopped baby spinach
1 Tbsp butter, melted
Preheat a waffle iron to medium-high heat.
In a large bowl, beat the eggs, then stir in the cheese, soyrizo, garlic, and green onions. Next stir in the chopped spinach and hash browns.
Lightly brush the top and bottom of the waffle iron with melted butter.
Place 3/4 cup of the potato mixture in a mound in the middle of the waffle iron, close,and cook until brown and crisp, about 5-7 minutes.
Re-brush the middle of the waffle iron with butter before each batch of waffles.
Serve hot, drizzled with sriracha syrup.
2 Tbsp sriracha
2 Tbsp maple syrup
Stir together maple syrup and sriracha. Taste, and adjust ratio as desired.
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