Since nabbing a jar of Everything Bagel Seasoning at Trader Joe's, I've been having a blast sprinkling it all over the place:
My conclusion is that if it isn't sweet and it tastes good with butter, then it probably pairs well with everything bagel seasoning.
Which brings me to this recipe for Everything Waffle Hash Browns. Nothing against bagels, but I always try to start my day with more nutritive value. Potatoes, despite having a bad reputation for being an evil "white carb," are very health friendly. Kind of like coffee, potatoes are only as bad as what you add to them. More than that, the skins are rich in nutrients such as:
Making waffle hash browns is pretty easy if a few simple rules are followed. First, an even coating of oil is essential to preventing a mess stuck to your waffle iron. Not spritzed, not saturated, just a medium-thin layer of oil. Second, let the potatoes cook for the full 12-15 minutes if you want just that, cooked hash browns. Third, be gentle and patient while trying to dislodge it from the iron. No matter how much oil you use, invariably some of the potatoes will stick, requiring gentle prodding to loosen and remove the hash brown without it crumbling into a disaster. Tongs seem to work best in this instance. Fourth, don't worry about perfection. As you can see in the photos, my hash browns are imperfectly round but still presentable.
As for toppings, you could literally use any ingredient normally added to a bagel. Or go the poached egg route with a splash of hot sauce - that one gets my vote!
​Happy weekend to you all!
{Follow me on Instagram for more healthy recipe inspiration!}
- everything seasoned egg salad, (undecided)
- everything seasoned rice (weird but not half bad),
- everything seasoned avocado toast (who hasn't done this)
- everything seasoned ham and grits (YUM)
My conclusion is that if it isn't sweet and it tastes good with butter, then it probably pairs well with everything bagel seasoning.
Which brings me to this recipe for Everything Waffle Hash Browns. Nothing against bagels, but I always try to start my day with more nutritive value. Potatoes, despite having a bad reputation for being an evil "white carb," are very health friendly. Kind of like coffee, potatoes are only as bad as what you add to them. More than that, the skins are rich in nutrients such as:
- potassium, which normalizes blood pressure, the heartbeat, and muscle contractions
- Vitamin C, boosting the immune system and warding off summer colds
- Vitamin B6, an essential vitamin in the metabolism of protein
Making waffle hash browns is pretty easy if a few simple rules are followed. First, an even coating of oil is essential to preventing a mess stuck to your waffle iron. Not spritzed, not saturated, just a medium-thin layer of oil. Second, let the potatoes cook for the full 12-15 minutes if you want just that, cooked hash browns. Third, be gentle and patient while trying to dislodge it from the iron. No matter how much oil you use, invariably some of the potatoes will stick, requiring gentle prodding to loosen and remove the hash brown without it crumbling into a disaster. Tongs seem to work best in this instance. Fourth, don't worry about perfection. As you can see in the photos, my hash browns are imperfectly round but still presentable.
As for toppings, you could literally use any ingredient normally added to a bagel. Or go the poached egg route with a splash of hot sauce - that one gets my vote!
​Happy weekend to you all!
{Follow me on Instagram for more healthy recipe inspiration!}
Ingredients:
cooking spray
4 medium russet potatoes
4 teaspoons everything bagel seasoning
Directions:
Generously spray both sides of a waffle iron with the oil. Turn the iron to medium high, close the lid and allow it to come to temperature.
Grate the potatoes using a cheese grater or a food processor, leaving the skins on. Place the grated potatoes in a bowl and cover with cold water. Allow to sit for several minutes. Drain the potatoes by pouring into a mesh metal strainer. Set the strainer over the bowl, and squeeze out any excess water. Empty the water, then return the potatoes to the bowl. Toss with the seasoning.
Spoon a quarter of the potato mixture onto the waffle iron, and spread into an even layer. Close the waffle iron and allow to cook for 12-15 minutes, or until the top turns golden brown and crispy. Turn off the waffle iron. Use a pair of tongs to gently lift and loosen the edges of the hash brown, before sliding onto a plate. Repeat with the remaining potato mixture.
Top with a poached egg or condiment of choice.
Yield: 4 servings
cooking spray
4 medium russet potatoes
4 teaspoons everything bagel seasoning
Directions:
Generously spray both sides of a waffle iron with the oil. Turn the iron to medium high, close the lid and allow it to come to temperature.
Grate the potatoes using a cheese grater or a food processor, leaving the skins on. Place the grated potatoes in a bowl and cover with cold water. Allow to sit for several minutes. Drain the potatoes by pouring into a mesh metal strainer. Set the strainer over the bowl, and squeeze out any excess water. Empty the water, then return the potatoes to the bowl. Toss with the seasoning.
Spoon a quarter of the potato mixture onto the waffle iron, and spread into an even layer. Close the waffle iron and allow to cook for 12-15 minutes, or until the top turns golden brown and crispy. Turn off the waffle iron. Use a pair of tongs to gently lift and loosen the edges of the hash brown, before sliding onto a plate. Repeat with the remaining potato mixture.
Top with a poached egg or condiment of choice.
Yield: 4 servings
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