There’s nothing quite like waking up on a beautiful, sunshine-filled Sunday morning with a debilitating migraine.
I only just started to feel human again about an hour ago, thanks to two doses of Alleve, one Excedrin Migraine pill, two strong cups of coffee, one hot shower, and a whole lotta hanging on the edge of the bed, praying to the Gods not to throw up.
Nice visual, I know….
The last time I had a headache this bad was last August, when J and I were in New York. That one, fortunately, dissipated after a few hours, but today’s version just doesn’t want to give up. The nausea, thankfully, has passed, which means I better get my act together and think about making the accompaniments to dinner – J is grilling a leg of lamb, and I’m going to make this winter greens gratin, and potatoes in some format.
Which, of course, brings me to this recipe. I was inspired by Food and Wine’s video of their Assistant Recipe Tester, Justin Chapple, demonstrating how to make these. What a clever idea, really – I wish I had thought of it and tried them sooner. The posse and J loved them, and the only recommendation I can offer is to squeeze the excess liquid from the potatoes before mixing them with the butter and seasoning.
Now that I’ve ventured out of only-using-a-waffle-iron-for-waffles, the next recipe I want to try is for Waffle Iron Fried Cheese….
Waffle Iron Hash Browns – adapted (not really!) from Food and Wine
- 2 russet (baking) potatoes, peeled and shredded
- 1/2 tsp salt and black pepper
- 2 tbs unsalted butter
Preheat waffle iron.
In a mixing bowl, combine shredded potato, salt, pepper and butter. Pile shredded potatoes into waffle iron, and close lid. Cook potatoes for 5 minutes, then begin checking them. They are ready when potatoes are golden brown and crispy around the edges; mine took about 4 to 5 minutes longer.