After the morning concert by the Morgantown Municipal Band, it was time for a cup of coffee and a bite to eat. Sheri Silver's Waffled Hash Browns with Egg sounded great using food we had on hand. I made 4 small hash browns on the waffle iron, adding 1/4th cup potatoes to each iron square.
Waffled Hash Browns
3 small Red-Skinned Potatoes
Peel and shred into a bowl of cold water. Let sit for 10 minutes. Drain thoroughly. Spray waffle iron with Pam, then I added a tsp. of Earth Blend Buttery Spread to each square following by a fourth a cup of shredded potatoes to each square. Close waffle maker and baker for about 10 minutes.
Serve 1 poached egg over 2 waffled hash browns. I sprinkled mine with Mrs. Dash.
Now for the Red, White and Blue Salad!
For each serving portion, mix
6 Mozzarella Pearls
4 Grape Tomatoes, quartered
2 Tbsp. Blueberries
2 Basil Leaves, cut in smaller pieces
1 tsp. White Balsamic Vinegar
1 tsp. Olive Oil
Happy Independence Day!