You know, there are a lot of fun kitchen gadgets out there! I mean, you could have the world's largest kitchen and still run out of space if you bought every gadget that might be useful. That's why I try to limit myself to gadgets that have at least a few uses and I see myself using at least once a season (here is a list of must haves). So I must pass on that mango pitter despite how useful it would be that one time a year I break down and need some mango in my life (how far did that mango have to travel to get to my plate again? ugh).
Introducing the waffle iron... used only for making waffles, right? It's also good for making waffle sammies and potato waffles. Potato waffles are great way for using leftover mashed potatoes! I always make soooo much mashed potatoes because it's one of my favorites (I was once known to eat an entire plate of mashed potatoes at buffet-style dinners) so we always have some left. Potato waffles are great for breakfast (they're like one big hash brown), a side, or with spicy chicken!
The traditional southern comfort meal of fried chicken and waffles gets a little twist. Take out the fryer and add some potatoes for a gluten free waffles!
2 lbs potatoes
.25 cup sour cream/creme fraiche
2 garlic cloves, minced
1 green onion, chopped
2 tbsp butter
salt and pepper
1 lb chicken breast
1 tsp smoked paprika
1 tsp chili powder
2 tbsp bread crumbs
salt and pepper
1. Bring a pot of water to a rolling boil and boil potatoes for 10 minutes or until soft enough to mash. While potatoes are boiling, mince garlic and chop the green onions. Drain off water and combine in mixing bowl with sour cream, butter, garlic, green onions, salt, and pepper. Mash together and allow to cool a bit before mashing in the egg. Turn on waffle iron.
2. Preheat pan to medium heat. Lay chicken breasts on parchment paper and cover with spices and bread crumbs. Fold parchment paper over the chicken and carefully pound chicken to about a half inch in thickness. This helps with even cooking and prevents the spices and bread crumbs from cooking off in the pan.
3. Spray pan with a little olive oil and place chicken in pan. Cook for 3-4 minutes per side.
4. While chicken is cooking, spray waffle iron with olive oil and add about a half cup of potatoes to each waffle section (amount of potatoes will depend on the size of your waffle iron). Close iron and let cook for 3 minutes or until a golden brown crust starts to form. Remove from iron using a fork to kind of "pry" it up.
5. Plate waffles and chicken together with a sprinkling of remaining chopped green onions. Enjoy!