I’m usually starving at breakfast! This waffle stack will for sure be filling enough to see you through to lunch!
I always associated hash brown with a full English breakfast. When I found these delicious hash browns in my local Tesco, I couldn’t help but think about how I could incorporate them into other meals. This breakfast waffle stack is no exception! I look at this breakfast and I can’t help but think that it is very nearly a full English, but just stacked up!
The hash brown
There are so many ways to eat potatoes. You can boil them, roast them, mash them bake them, fry them or in this case, have them as hash browns or potato waffles! Furthermore, you can eat them at any time of day. They are such a versatile food that they can go with pretty much anything. However they are prepared or whatever time of day you eat them at, I think we can all agree, they are great. After all, I have never met someone who doesn’t like potato.
Hash browns (not to be confused with hash brownies!) were originally called hashed brown potatoes but over time, the name was shortened and let’s face it, hashed brown potatoes is a bit more of a mouthful to say. The word hash comes from the Frech word ‘hacher’, which means to hack or chop. So hash brown literally translates to chopped and fried potatoes.
Where did they come from?
The first known mention of hashed brown potatoes was in a cookbook all the way back in 1887. Food author Maria Parloa wrote Kitchen Companion in which she described hashed brown potatoes as:
“a fried mixture of cold boiled potatoes which is folded “like an omelette” before serving.”
From about that time, hash browns started appearing on breakfast menus in New York City and became extremely popular. They made it into the Oxford English Dictionary in 1900. 17 years later, the shortened version – hash brown finally made the cut and the OED added it to their dictionary.
However, there is an argument that ‘hashing’ leftovers is by no means a new concept. People have been hashing potatoes and other foods for as long as they have been accidentally cooking too much (think bubble and squeak). It may just be that nobody bothered to write it down until the late 1800s.
More delicious breakfast recipes:
If you decide to made this delicious breakfast, be sure to leave a comment below letting me know what you think! Why not take a snap and tag me on Instagram? @thesliceofjess
*Calorific value may change depending on brand of food used*
Details
1 serving
5 minutes
25 minutes
543
Print
Ingredients
2 x Birdseye potato waffles
2 x Bacon Medallions
2 x low calorie Sausages
1 egg
1 Hash Brown
Low calorie spray oil
Directions
- Preheat the oven to 180 degrees.
- Place your sausages and hash brown in the oven for about 25 minutes.
- While this is cooking, spray a frying pan with low-calorie spray oil and add 2 slices of bacon. Turn occasionally so they do not burn.
- Place your potato waffles in the toaster for about 3 minutes.
- Crack and egg into the frying pan and reduce the heat to low – medium.
- Leave your egg to cook. Sometimes I cover the egg with a pan lid to ‘steam cook’ the egg. I find this makes the ‘perfect’ fried egg.
- Assemble the stack to your pleasing and enjoy!
Last updated: 23rd December 2021
