6 Organic Russet Potatoes (or any kind you prefer)
Organic Free-Range Eggs
Organic Raw Cheddar Cheese (opt)
No Nitrates Natural Bacon (opt)
Bake the potatoes then cool completely (refrigerating them for a day or two is fine also).
Grate the meat of the potatoes into a bowl.
Add salt and pepper to taste then add raw bacon bits, grated raw cheeses (both of these things are optional) to the desired amount. I used a sharp cheese and a mild cheese combo.
Heat the waffle iron and butter both sides. Mound a scoop of the potato mixture in the center of the iron and make a little “nest” in it. Crack an egg in the nest and then mound a little bit more grated potato mixture on top of the egg and close the waffle iron.
Cook for a good three or so minutes then check it to see if it crispy and browned. If not, close the lid and cook another minute at a time until it is at the desired crispiness–we like them nice and crispy! Make the entire batch up and cool on wire rack if you’re not eating them immediately.
Place each completely cooled hash brown “cake” in an individual freezer bag and freeze keeping them fresh until you want them for a quick and easy breakfast! We put several on a baking sheet when we’re ready to eat them and then put them in a 400 degree oven until they are heated through.
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