If I lived close by I would treat you to shrimp & grits.....pices of bacon,a little garlic, heavy cream, cheese & some scallions. If the right person makes it you will be in heaven. And I don’t even like grits. They remind me too much of the cream of wheat my mom would make us eat on cold days.our napkins consumed lots of that evil brew.......
I just saw this on Pinterest. Looks delicious and fun recipe to try for a weekend breakfast: Hash Browns Made in the Waffle Iron
Waffled Hash Browns
This is one of those recipes where the outcome turned out to be a super exciting and delightful surprise! I’m just going to state it right up front: Hash Browns made in the waffle iron are the way to go, People! SO DARN GOOD.E
INGREDIENTS:
1 russet (baking) potato, about 10-ounces, peeled and shredded
1/2 teaspoon finely chopped fresh rosemary (or 1 teaspoon dried)
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon unsalted butter, melted
grated cheese, sour cream, bacon or ketchup (for serving)
DIRECTIONS:
1. Preheat the waffle iron on medium.
2. Squeeze the shredded potato with a towel until it’s as dry as you can manage (excess liquid is the enemy of crispiness; your potatoes will steam if they aren’t dried well.)
3. In a mixing bowl, combine the shredded potato, rosemary, salt, and pepper.
4. With a silicone brush, spread the butter on both sides of the waffle iron.
5. Pile the shredded potatoes into the waffle iron- overstuff the waffle iron a bit- and close the lid. (The pressure of the lid will compress the potatoes and help them emerge as a cohesive waffled unit.)
6. After 2 minutes, press down a bit on the lid to further compress the potatoes. (Careful: The lid maybe hot.) Check the potatoes after 10 minutes. They should be just starting to turn golden brown in places.
7. When the potatoes are golden brown throughout, 1 to 2 minutes more, carefully remove them from the waffle iron. Serve with grated cheese, sour cream and/or ketchup. I added bacon too!
SOURCE: RecipeGirl.com (Reprinted with permission from the Workman
LOL! I’ve always loved grits - with lots of butter, salt and PEPPER.
(Hopefully, we will meet someday :-)