No more waffling over the waffle iron
Sometimes, I imagine my kitchen appliances like the dolls and dinosaurs of Pixar’s Toy Story, mingling and comparing efficiencies on my pantry shelves, only to stand at attention when I enter the room. They’re always standing by, collecting dust on a shelf, those single-use kitchen appliances we only use once a year, if ever.
In recent years, the invention of multi-use kitchen appliances like the air fryer and the Instant Pot means there is less room on the shelf for cooking tools that only do one thing, like that egg yolk separator you bought during lockdown when you were really into baking that one weekend, or the avocado slicer your mom put in your stocking last Christmas. Back away from the Bear Paw Meat Shredders, give away the garlic press and toss the toaster.
But keep that waffle iron. There’s still hope for your beloved waffle maker. What once was only used for leisurely Sunday morning breakfasts with the family can be deployed any day of the week to make tater tot hashbrowns, quesadillas and even brownies. Even the barefoot contessa herself is jumping on the bandwagon — Ina Garten has a recipe for waffle iron hashbrowns in her new cookbook, Modern Comfort Food.
Think of your waffle maker as the ultimate sandwich maker, panini press, and Easy-bake Oven all wrapped into one. Popping in a grilled cheese sandwich is the easiest way to use your waffle iron in a whole new way, and a quesadilla works too. All those crevices made from the waffle imprint make for more crispy goodness in your lunch.
Pretty much anything can be placed inside a waffle maker and smushed into an ooey-gooey snack. Recipes for Kraft Dinner waffles, tater tot hashbrowns and even waffle spaghetti buns have flooded the internet recently. Mozza sticks under the iron make for a crispy snack and leftover pizza in the waffle maker kicks up Wednesday’s lunch to a whole other level.
Harkening back to its roots, the waffle iron is great for sweet treats, too. Have a roll of cinnamon bun dough in the fridge? Pillsbury got a whole lot more exciting in the waffle iron, and there’s no more fighting over the crispy sides of a batch of brownies when you put the batter in the waffle maker. Grilled apples, peaches and pineapple make for a healthier dessert option too.
GABBY PEYTON
Forget George Foreman, here’s your lean, mean delicious-making machine. Haul out that dusty waffle iron and get cooking.
SWEET POTATO WAFFLE-IRON HASHBROWNS
These waffle-iron wonders are easy to make and can be devoured at breakfast with bacon and eggs or for dinner with Greek yogurt and cilantro. (Makes 6-8 hashbrowns)
INGREDIENTS:
2 large sweet potatoes, peeled 1 medium yellow onion, skin removed
2 tablespoons melted butter 1 extra-large egg, lightly beaten 1 tablespoon all-purpose flour
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
Salt and freshly ground black pepper
DIRECTIONS:
1. Grate two large sweet potatoes (around 3 cups) with a box grater or food processor. Grate one medium onion.
2. In a large bowl, combine the grated sweet potato and onion with the spices. Add the melted butter and beaten egg then toss to combine. Season with salt and pepper.
3. Carefully grease both sides of the waffle iron with butter very well, or you can coat with a generous amount of cooking spray.
4. Place a generous amount of sweet potato mixture on a pre-heated waffle maker and close the lid. Cook for two minutes and then press down on the lid to enhance cooking.
5. Cook for 5 minutes more and check them: they will be ready when golden brown. 6.Repeat with the remaining mixture.
7. Serve hot with a spoonful of Greek yogurt and chopped cilantro or chives.