Smashed Potato Peel Waffle Iron Hash Browns with No-Peel Applesauce

YIELD: 4 CUPS APPLESAUCE; 2 LARGE HASH BROWNS

FOR NO-PEEL APPLESAUCE GATHER

6 apples (approximately 2 pounds)

2 rosemary sprigs, plus garnish

1 (10 ounce) bag frozen strawberries ¼ cup honey, more to serve

1 teaspoon lemon juice

MAKE IT

1. Remove core and stem of each apple. Roughly chop.

2. Add cut apple pieces (approximately

6 cups), rosemary sprigs, frozen strawberries (approximately 2 cups), honey, and 1/3 cup water to a pressure cooker or Instapot.

3. Seal and cook on high for

20 minutes.

4. Remove and discard rosemary sprigs. Rosemary needles in mixture are okay to blend.

5. Use immersion blender to blend apple mixture into a sauce consistency. Mixture will continue to thicken as it cools.

6. When applesauce has cooled, stir in lemon juice.

FOR HASH BROWNS GATHER

4 large russet potatoes

1 teaspoon sea salt

2 organic eggs

2 tablespoons olive oil, more to grease waffle iron

¼ cup corn starch

1 teaspoon onion powder ¼ teaspoon ground black pepper,

plus garnish

MAKE IT

1. Soak potatoes in cold water for 5 minutes to soften dirt. Scrub potatoes well with a vegetable brush to remove any lodged dirt. Peel and reserve potatoes for future use (keep submerged in cold water in the fridge for optimal storage).

2. Mix potato peels (approximately 2 cups) with sea salt in a medium bowl. Allow to rest for 10 minutes.

3. Squeeze potato peels to get rid of excess water.

4. Whisk in eggs, olive oil, corn starch, onion powder and black pepper. 5. Preheat waffle iron and brush lightly with olive oil.

6. Place ½ of the potato-peel mixture in the iron, taking the time to spread out the peels into a thin layer and drizzling over half of the excess batter to form a lattice. Note: Use a smaller waffle iron and less batter to yield more, smaller hash browns. 7. Cover and cook for 5 minutes, or until golden, and the peels are cooked through.

8. Repeat with remainder of batter. 9. Garnish hash browns with additional black pepper, rosemary sprigs, and drizzle of honey.

10. Serve warm with no-peel apple sauce.