Savory Hashbrown Waffles w/ Chipotle Lime Sauce
Grain | Protein | Fat (Optional)
Servings 2
Calories
Ingredients
Grain
- 1 cup grated raw sweet potato, packed 8 oz
Protein
- 1 egg for batter
- 2 fried or poached eggs for topping
Chipotle Lime Sauce
- 1/2 cup tahini 4 oz
- 1 lime juiced
- 1 chipotle chili pepper canned in adobo sauce
- 2 Tbsp apple cider vinegar
- 2 garlic cloves
- Pinch of black pepper
- 2 Tbsp water or non-dairy milk to thin
Seasonings
- 1/2 tsp ground cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
Toppings
- Green onions, chives, or fresh cilantro, chopped
- Avocado optional
Instructions
Make the Waffles
- Grate the sweet potato. I don't bother to peel them. If using regular potatoes, rinse in cold water and squeeze out excess water.
- In a medium bowl, whisk the egg and stir in the grated potato and seasonings.
- Spray a waffle iron with cooking spray. Scoop half of the hashbrown batter into the center and spread it out to the edges.
- Be patient! Avoid opening the waffle iron too early or it will stick. Cook until browned, between 10-15 minutes. Make a second waffle.
Make the Sauce
- Meanwhile, make the Chipotle Lime Sauce by blending all ingredients in a small blender cup, or in a small jar with an immersion blender. Add water or milk to reach desired consistency.
Fry the Eggs
- Heat a dab of oil on a nonstick skillet over medium low heat. Carefully crack the egg onto the pan – it should sizzle. Add a dash of salt and pepper. For sunny side up, cover with a lid for a minute or two until the yolk is cooked to your liking. For over easy, cook uncovered and flip after a minute or two and cook until the yolk is cooked to your liking.
Assemble the Bowls
- Prepare any additional toppings, and top the waffles with all the goodies!
Notes
- Feel free to swap regular potatoes for the sweet potato, but I recommend soaking the grated potatoes in a bowl of water for 20 minutes or so and squeezing the water out to remove as much starch and moisture as possible.