I'm still working on my omelette-making skills. Despite the sad fact that this one just did not hold together in true omelette fashion, it was a delicious heap of breakfast, filled with chopped unturkey, shredded FYH cheddar, and finely diced onion and bell pepper.
But what was truly worth mentioning about this breakfast were the potatoes. Like learning a new word, suddenly the concept of making hashbrowns in the waffle iron was everywhere. And rightfully so. It is a brilliant concept. I read an idle, yet enthusiastic mention of the practice on the PPK forums, then I discovered an in-depth potato waffle discussion on Chowhound. Of course, never failing me, my nonna has a recipe.
But to be honest, you don't even need one. On Sunday, when our family required a serious breakfast, Paul simply grated 2 russet potatoes, squeezed out the water, sprayed the waffle iron with some canola oil, and dumped the potatoes in. We opened the potato-filled contraption when it smelled hashbrowny and we could see some brown edges poking out, after maybe 8-10 minutes? They were perfect. And low in fat, which is good because right now I want to spend all of my fat calories on cookies.
