Recipe by Jonathan Melendez
Green waffles studded with fresh zucchini and spinach. Topped with a quick and easy sausage and potato hash, making it a hearty breakfast option. If you want to take it over the edge, try adding a fried or poached egg on top.
- 1⁄2 cup unsalted butter, melted and cooled
- 3 large eggs
- 1 1⁄2 cups buttermilk
- 1 teaspoon vanilla
- 1 3⁄4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 medium zucchini, shredded
- 1 (10 ounce) box frozen spinach, thawed and well drained
For the Hash
- 1 (8 ounce) package breakfast sausage
- 1 cup yellow onion, diced
- 3 medium yukon gold potatoes, diced
- 2 medium carrots, diced
- 1 small medium bell pepper, diced
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 cup chopped fresh parsley
- To make the waffles, whisk together the butter, eggs, milk and vanilla until well combined. Set aside.
- In a large bowl, stir together the flour, baking powder, baking soda and salt. Add in the wet ingredients and stir until just combined. Fold in the zucchini and spinach. Pour 1/3 cup batter into each cavity of a preheated waffle iron. Cook until golden brown and crispy, according to your iron’s directions. Transfer the cooked waffles to a wire rack set over a baking sheet, to prevent from getting soggy while you continue cooking the rest.
- To make the hash, heat a large skillet over medium-high heat. Once hot, add the sausage and begin breaking it up with a wooden spoon, cooking until brown and crispy, about 8 minutes. Stir in the onion, potatoes, carrots, and bell pepper. Season with salt and pepper. Cook over medium, stirring often, until the potatoes and carrots have softened, about 10 to 15 minutes.
- Serve the waffles with a spoonful of the hash on top. Garnish with parsley and enjoy.