Tuesday, August 27, 2013

The Best Breakfast Potatoes

It's been quite a while since I've been on here and posted anything.  The reason being I've been having a hard time maintaining my own eating plan.  These past few months I've dealt with bipolar problems, and my father passed away.  Neither situation is good for disciplined eating and all for emotional eating.  I am trying hard to get back on track.  I've been talking to a nutritionist again, and in a couple weeks I am going to start talking to an exercise coach.  My daughter joined a gym; it looks really nice and I think I am going to join to.  You just can't beat $10/mo!!!

Anyways, I just wanted to put up a quick post.  This one is hard for me to calculate any nutritional information for because it really depends on the type of potato you use and how much (or how big your waffle iron is).  I'm just going to give you the info for 1 cup of fresh potato to make it general and easy.

You can use any type of frozen potato (tater tots, diced hash browns or shredded hash browns).  I have to admit, I have not tried this with fresh potatoes.  If you try it, let me know how well it worked out for you.  I'm thinking they would have to be cooked a little first to get them soft enough to get pressed by the waffle iron.

UPDATE:  The other day I used thawed diced potatoes, and it didn't work out as well.  I could have been that I didn't spray the waffle iron, but I think it was more that the potatoes didn't mash and cook together the same way the tater did or that shredded hash browns would.  

Thaw frozen potatoes by sitting them out or in the microwave for a minute or two.  Get your waffle iron  hot.  Spray it with pan spray.  Spread your thawed potatoes over the waffle iron, but not too thick but plenty for good coverage.  Press the lid down tight so the square doohickies really mush together well.  My waffle iron beeps when it is done.  It usually takes about 5 minutes or so.

When they are done, they will be nice and crispy, no oily sogginess, and just perfect with a little salt (and I like ketchup).
My kids are so picky about their breakfasts in the mornings, and I truly feel like a short order cook.  Matthew likes eggs with ham and cheese at the moment; Sara doesn't like much of anything and seems to have an upset stomach in the mornings a lot.  She's been eating a piece of Nutella toast with a glass of milk.  Yesterday I tried this idea of the waffle iron potatoes, and guess what!  Both of them asked for it again!  In the picture you see here I used thawed out tater tots.  Next time, though, I'm going to try shredded hash browns.

They turn out just perfect, in my opinion.  I've made hash browns in the skillet a lot, but they always turn out soft and soggy from the oil.  I can never get that nice crisp outside layer like they do in the restaurants.  Now I succeeded!

Ok, for 4.5 oz of Great Value brand tater tots, the nutritional values are:  240 calories, 12g fat (3g polyunsaturated, 3g saturated and 6g monounsaturated), 0mg cholesterol, 495mg sodium, 615mg potassium, 30g carbs, 3g fiber, 3g protein.  6 Points Plus.

Enjoy your breakfast potatoes!  Over and out.