It’s never too late to say I love you, especially when you can whip up an edible valentine that will make anyone swoon. That’s the beauty of Real Food, Really Fast. Designed to solve everyday mealtime dilemmas, it’s also a treasure trove of almost instant recipes, capable of creating last-minute romantic meals for two. If your love knows no bounds, there are plenty of sweet treat suitable for sharing with all of your crushes, too. For something truly special though, my thoughts drift to a surprise breakfast in bed.

Even without any advanced planning, you can rise to the occasion with a wake-up call sure to exceed your beau’s wildest dreams.

Photo by Robin Means of Vegan Dollhouse

As written in the book, the Hash Brown Waffles are already pretty special; combining the irresistibly crispy form of a waffle with the savory comfort of shredded potatoes, the quick cooking time was just a side benefit to this unconventional approach. Robin Means of Vegan Dollhouse turned this delicious flirtation into a burning hot passion by making hers in a heart shaped waffle iron, which struck me as an ideal presentation for today. She even went through the extra effort of grating fresh potatoes, boldly adding an extra minute of prep work- Now that’s true love, folks. Check her blog for that easy adaptation, or for all you procrastinators still figuring out your game plan, continue on for the original quick-fix formula.

Hash Brown Waffles

From Real Food, Really Fast by Hannah Kaminsky

Little more than piles of shredded potatoes, what separates superlative hash browns from the merely adequate hash browns all comes down to texture. Shatteringly crisp on the outside yet tender, even borderline creamy on the inside, it’s a fine balance that’s difficult to strike. Using a waffle iron instead of a standard frying pan maximizes the surface contact for a far more satisfying crunchy crust, while the enclosure allows the spuds to essentially steam from within, ensuring perfectly tender bites through and through.

1 Pound Frozen Shredded Potatoes*, Thawed
1 1/2 Tablespoons Vegan Butter or Coconut Oil, Melted
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper

Before doing anything else, begin preheating your waffle iron. All models work differently so yours may take more or less time to reach a suitable temperature.
Squeeze any excess water out of the shredded potatoes if necessary before tossing them into a large bowl. Mix in the melted vegan butter or oil, salt, and pepper, stirring thoroughly to incorporate. Make sure that the shreds are all evenly coated before proceeding.

Lightly grease the waffle maker. Distribute the potato mixture equally between four waffle squares, covering the surface as evenly as possible while packing it in firmly. Close the lid and make sure that it locks to ensure full contact with the hash browns. Cook on medium-high for 5 – 8 minutes, until golden brown all over. Serve right away, while still hot and crisp!

Makes 4 Waffles

*You can also find ready-to-cook shredded potatoes in the refrigerated sections of some grocery stores, alongside prepared and packaged side dishes

Printable Recipe