This crunchy and creamy sandwich is unlike any other.
I’m not sure how you found this recipe but you’ll be so glad you did! These aren’t your typical waffles. We’re not using any pancake batter—no flour, eggs, milk. None of those extra calories! We’re talking about hash brown waffles. That means we’re loading the waffle iron with hash browns to make golden brown and crispy waffles. That also means that even with the tofu ricotta and other toppings, these sandwiches only come to around 200 calories per serving.
Why Use a Waffle Iron to Cook Hash Browns?
First of all, the waffle iron gives us a sandwich base that is firm and doesn’t fall apart. Otherwise, our hash brown waffle sandwiches with tofu ricotta would be a mess. In fact, it wouldn’t really be a sandwich at all if you had to eat it with a fork and knife.
But the beautiful thing about waffle iron hash browns is that you get a nice crunchy crust on the outside. That’s always difficult to achieve on the griddle. However, you also get a smooth and silky potato on the inside—the perfect combination! Plus, you don’t have to deal with flipping your hash browns and breaking them. In fact, you might not use a griddle to cook hash browns ever again!
The Trick to Making Good Hash Browns
The problem with making hash browns from scratch instead of a frozen bag from the supermarket is that they usually come out tasting like raw potato.
One way you can eliminate that raw flavor is by parboiling (or partially boiling) your potatoes before you do anything else. You do this by putting your whole potatoes in cold water with salt and bringing them to a boil. This way, you won’t have to squeeze the water out of the shredded potatoes because the saltwater already does that for you. After rinsing with cold water, you then begin to shred them.
I used Yukon gold potatoes for this recipe, but Idaho Russet would also work well. It doesn’t really matter how you shred them. I like doing it the old-fashioned way with a box grater, but a food processor would also work if you’re in a rush. After that, you simply season them with garlic powder, onion powder, salt, and pepper, and then mix to combine.
Why Hash Brown Waffle Sandwiches with Tofu Ricotta?
Because they’re a great vegan breakfast option! Tofu ricotta is a delightful vegan cheese that can be used in so many recipes that call for a creamy cheese. And it’s so easy to make! All you need is a few ingredients—a block of extra firm tofu, nutritional yeast, garlic, lemon, and chives. Just add all the ingredients to a food processor and blend until smooth and creamy. You’ll be finding all sorts of uses for this vegan cheese, such as our easy zucchini ravioli!
- 1 pound Yukon gold potatoes peeled and shredded
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- cooking spray
- 14 ounces tofu block, extra firm
- 3 tablespoons nutritional yeast
- 1 garlic clove minced
- juice of half a lemon
- 2 tablespoons chives chopped
- 1 medium tomato sliced
- 1/4 small red onion sliced
- 8 butter lettuce pieces
Preheat oven to 250F. Place the ingredients for the hashbrowns in a large bowl and mix to combine.
Preheat waffle iron according to the manufacturers instructions. Once the waffle iron is heated, spray it with cooking spray. Scoop about 1/3 cup of shredded potatoes into the waffle iron for each waffle. Cook until golden brown and crispy, about 5-8 minutes. Place on a baking sheet in the oven as they finish cooking to keep them warm. Make 4 waffles.
Place all the ingredients for the tofu ricotta in food processor and blend until smooth and creamy.
To assemble: spread a couple tablespoons of tofu ricotta on each waffle and layer with tomatoes, onions and butter lettuce.
SmartPoints (Freestyle): 6
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