Who doesn't love a plate of crispy, crunchy hash browns for breakfast (or lunch or dinner)? Unfortunately, getting that perfect crunch on the outside when cooking them in a skillet can be a little tricky. Top Chef alum Sam Talbot has a clever hack for making these delectable hash brown open-face sandwiches—he uses a waffle iron to create a perfectly crisp exterior. Nice! (And the waffle texture looks pretty cool, too.)
Sam also uses sweet potatoes instead of white to boost the nutrition factor and add some natural sweetness. He tops off the waffled hash browns with ham and a fresh slaw to create a satisfying meal, addictively good meal.
Get the recipe from Sam's new cookbook, 100% Real, below.
Sweet Potato Hash Brown Open-Face Sandwich With Ham And Cranberry-Dijon Brussels Slaw
Hands-on: 15 minutes Total: 1 hour, 2 minutes Serves 4
Is it lunch or is it breakfast? Get ready because waffled hash browns are about to become your new favorite thing. Topping them with ham and veggies makes this a satisfying and complete meal.
- 2 medium-size sweet potatoes (about 20 ounces), peeled and grated
- 1 cup thinly sliced yellow onion
- 3 tablespoons brown rice flour
- 1 tablespoon coconut oil, melted, plus more for greasing waffle iron
- 1 large egg, lightly beaten
- 1 teaspoon kosher salt
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon pure maple syrup
- 8 ounces Brussels sprouts, shaved
- 1/3 cup dried cranberries
- 8 ounces nitrate-free reduced-sodium thinly sliced cooked ham
1. Preheat a waffle iron to HIGH. Combine the grated sweet potato, onion slices, flour, 1 tablespoon coconut oil, egg, and 1/2 teaspoon of the salt in a medium bowl. Grease the waffle iron with coconut oil, and place about 1 1/2 cups of the sweet potato mixture in the center of the waffle iron, spreading the mixture to create a 6-inch square. Close the waffle iron, and cook until browned and tender, about 13 minutes. Remove the waffled sweet potato hash brown, and repeat the procedure to make 3 more hash browns.
2. Whisk together the olive oil, vinegar, mustard, maple syrup, and remaining 1/2 teaspoon salt in a medium bowl. Add the shaved Brussels sprouts; toss to coat. Let stand until the sprouts are tender, about 10 minutes. Fold in the cranberries.
3. Put 1 hash brown on each of 4 plates. Top each with 2 ounces ham slices and about 2/3 cup Brussels slaw.
Excerpted from 100% Real by Sam Talbot. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
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