Waffled Hash Browns with Spicy White Beans
Plant-based | Creative | Waffle iron | Savory
A creative take on classic hash browns using a waffle iron. Shredded carrots and turnips join potatoes to create veggie-packed nests that get crispy on the outside and soft on the inside. The golden brown grids hold a saucy bean and kale topping that transforms this simple dish into a satisfying main course.
Ingredients
Section titled “Ingredients”Spicy Bean Topping
Section titled “Spicy Bean Topping”| Ingredient | Amount | Notes |
|---|---|---|
| Onion | 1 small | Sliced |
| Tomato paste | 3 tbsp | No-salt-added |
| Fresh thyme | 2 sprigs | |
| Bay leaf | 1 small | |
| Garlic | 1 clove | Minced |
| Cayenne pepper | Pinch | |
| Kale | 1 cup | Chopped |
| Cannellini beans | 1 can | Rinsed and drained |
Hash Browns
Section titled “Hash Browns”| Ingredient | Amount | Notes |
|---|---|---|
| Onion | 1 small | |
| Russet potato | 1 large | ~225g |
| Carrot | 1 medium | Peeled |
| Turnip or beet | 1 small | Peeled |
| Garlic | 2 cloves | Minced |
| Fresh parsley | ¼ cup | Chopped |
Method
Section titled “Method”- Get all ingredients ready.
Make the Bean Topping
Section titled “Make the Bean Topping”-
Simmer base: In medium saucepan, combine sliced onion, tomato paste, thyme, bay leaf, 1 minced garlic clove, cayenne, and 1½ cups water. Bring to boil, reduce heat, simmer uncovered 15 minutes.
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Add greens and beans: Add kale and beans, cook 10 minutes more. Remove thyme sprigs and bay leaf.
Make the Hash Browns
Section titled “Make the Hash Browns”-
Shred vegetables: Place clean dish towel on counter. Using large holes of box grater, shred remaining onion, potato, carrot, and turnip onto the towel.
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Squeeze: Gather towel ends, hold over sink, and twist tightly to squeeze all excess moisture from vegetables.
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Season: Transfer to bowl, stir in remaining 2 minced garlic cloves and parsley.
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Waffle: Preheat waffle maker on medium-high. Spoon vegetable mixture into waffle maker, gently packing it in. Close lid without locking, cook 10-15 minutes until golden brown.
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Serve: Top with spicy bean mixture.
Root veggie swaps: Use sweet potato instead of russet, or parsnips instead of carrot/turnip
Beet warning: If using beet, use an older dish towel you don’t mind staining
Spice level: Add extra red pepper flakes for more heat
Variations
Section titled “Variations”Extra crispy: Cook hash browns a few minutes longer
Different beans: Use navy beans or great northern beans
Herbs: Try fresh rosemary or sage instead of thyme
Storage
Section titled “Storage”- Bean topping: Up to 3 days refrigerated
- Hash browns: Best fresh, but can be reheated in toaster oven
Nutrition (per serving, 4 servings)
Section titled “Nutrition (per serving, 4 servings)”- Calories: ~262
- Protein: 14g
- Carbs: 53g
- Fiber: 10g
- Fat: 1g
Adapted from: Mary Margaret Chappell / Forks Over Knives
Prep: 30 min | Cook: 45 min | Serves: 4