total time:1 hour 10 minutes
Servings:10 (Belgian-style waffles)
This isn’t a cookbook for those watching their waistline, though O’Neal does include a “healthy” section.
When I got to the chapter allotted to Breakfast for dinner – Something I love – I found stuffed potato pancakes and stopped by.
Loaded baked potatoes are one of my favorite foods — so much so that I even shared a dossier Roasted potato soup in dinner in minutes A few years ago. I knew I’d give these pancakes a try, especially after reading that O’Neill believes the dish “may be one of my greatest contributions to the world.”
What you don’t like: Shredded potatoes, bacon, cheddar cheese, and crunchy green onions in a waffle iron. You can gild tulips with a dollop of sour cream, too.
The cookbook’s full title indicates that the recipes are for “feeding family and friends,” so the portions are generally large. His original recipe indicated the batter would make 16 waffles using the “Rapid Waffle Maker & Skillet”. We found it made about 10 in a standard Belgian waffle iron.
You might think that’s a bit too much, but it turns out that a big batch of this batter is great news because uncooked batter freezes really well.
We ate fresh crispy waffles, then froze the batter into two portions of one and two waffles and ate them for breakfast with the house guests, then split them as a side dish with roast chicken and salad, and enjoyed them again two weeks later. On a lazy Sunday morning with our coffee and a bowl of fresh fruit.
It’s easy to throw the batter together because O’Neal recommends using frozen hash, thawed of course. to save time , Put the bacon in the oven While it’s cooking, chop the cheese (which we cut into three by four cups), slice the green onions, and combine the other ingredients.
So it’s just a matter of room and waffle.
Each cake take Between five and seven minutes to prepare it, depending on your maker and how crunchy you want it. We have a double sided Belgian style so we can make 2 waffles at once, which is a great time saver. (You’ll notice that the time in this recipe is minutes longer than most dinner recipes. It says how long it will take to prepare the batter and then cook 10 pancakes at a time.)
If you spread the batter on the edge of a waffle iron, it makes a nicer waffle, but for crispy, spidery potato edges – think latex Here – use less padding.
If you have guests coming over for the holidays, this recipe might be the answer. You can mix the batter a day or two ahead, refrigerate it, and then let people scoop and make pancakes while they rise and shine.
I plan to make another batch, freeze the portions, and eat pancakes on Christmas morning. They’d be great as a late-night snack on New Year’s Eve with a glass of champagne, too.
As O’Neill notes, these pies are good “anywhere, anytime.” We couldn’t agree more.
to save time , Place the bacon in the oven or skillet While it’s cooking, chop the cheese, chop the green onions, and mix with the other ingredients. Did you forget to defrost the hash browns? Transfer to a microwave-safe bowl and defrost in the microwave while the bacon cooks.
The number of waffles this recipe will make will depend on your waffle iron.
move aheadRefrigerate uncooked mixture in an airtight container up to 2 days in advance, or freeze up to 2 months. If frozen, thaw overnight in the refrigerator and prepare as directed.
storagePlace slightly cooled waffles in a covered bowl for up to 2 days. Reheat in a 350°F oven for 8 minutes, or until crispy and hot.
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- 1 pound of bacon
- 3 lbs thawed frozen hash browns
- 12 ounces sharp cheddar cheese, grated coarsely (3 cups)
- 3 large eggs
- 1/3 cup all-purpose flour
- 1/3 cup green onions, sliced white and light green only, plus more for serving
- 1/4 cup (1/2 stick) melted unsalted butter
- 2 teaspoons baking powder
- 1 teaspoon fine salt (optional)
- 1 tablespoon of freshly ground black pepper
- Sour cream, to serve (optional)
- Chives or green onions, sliced for serving (optional)
Place rack in center of oven and preheat to 425 degrees. Place a plate lined with a towel near your workspace.
Arrange the bacon strips in a single layer on a large rimmed baking sheet and transfer to the oven (no need to wait for it to preheat). Grill the bacon for 18 to 20 minutes, or until tender. Transfer to prepared dish, let cool for 2 minutes and chop coarsely.
While the bacon is cooking, preheat the waffle maker over medium-high heat. (If you’re making more than a few waffles at a time, once the bacon is cooked through, reduce the oven temperature to 200 degrees so you can keep the waffles warm while you bake them.)
In a large bowl, mix the hash browns, cheese, eggs, flour, scallions, butter, baking powder, salt if using, and pepper. Add bacon and stir until well combined.
For a Belgian waffle maker, add about 1 1/2 cups of batter (you may need less, depending on your waffle maker) and cook according to manufacturer’s instructions for about 5 minutes, or until golden and crispy.
Transfer the waffles to a plate or place them on a baking sheet in a warm oven. Reply in reminder.
Serve the waffles with a dollop of sour cream and sprinkle with chopped green onions or chives, if desired.
Calories: 725, Total Fat: 50 gm; saturated fat: 23 g; cholesterol: 148 mg; sodium: 1,093 mg; carbohydrates: 45 g; dietary fiber: 3 g; sugar: 2 g; Protein: 27 g
This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietician or dietician.
Adapted from “Shack family style” By Shaquille O’Neal (Ten Speed Press, 2022).
Tested by Anne Maloney; Email questions to [email protected].
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