| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Servings |
8 servings
|
Ingredients
For the Waffles
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 2 tablespoons pumpkin pie spice
- 1/4 cup white sugar
- 2 tablespoons brown sugar
- 1/2 teaspoon Salt
- 1/2 cup milk
- 4 eggs
- 1 1/2 cups canned pumpkin puree
- 3/4 cup butter
- 1 teaspoon vanilla extract
- 2 teaspoons maple syrup for serving
Potato Hash
- 8 Russet Potatoes diced
- 2 1/2 teaspoon Salt divided
- 2 yellow onions roughly chopped
- 2 red peppers diced
- 2 green bell pepper diced
- 1 bunch fresh parsley roughly chopped
- 4 tablespoons olive oil
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
Ingredients
For the Waffles
Potato Hash
|
|
Instructions
- In a small pan over low heat, melt butter. After fully melted, remove from heat so butter is not hot when added to batter.
- Mix dry ingredients together and set aside.
- In a separate bowl, whisk egg then add milk, pumpkin, butter, and vanilla and mix.
- Add dry ingredients into wet in three increments, fully incorporating all dry ingredients before adding the next round.
- Preheat the Mini Waffle Maker and grease with a light coating of cooking oil. Pour 3-4 tablespoons of batter into the Mini Waffle Maker and cook until golden brown, for about 3-4 minutes. Repeat with remaining batter.
For the Hash
- Place a large, non-stick skillet over medium heat and add the olive oil. Add the diced potatoes to the skillet and season with salt and pepper. Stir occasionally and cook until they begin to soften, for about 10-12 minutes.
- Stir in the chopped onions, red, and green bell peppers. Continue cooking for another 5-7 minutes, or until the vegetables are tender.
- Cover the skillet and cook for another 5-7 minutes. Add additional salt and pepper to taste and garnish with fresh parsley if desired.
1027 Terra Nova Boulevard