What recipes can I use dried marjoram in?

This herb deserved much more praise than it gets. It goes well with potatoes, garlic, caraway seeds, and mushroom. Two of my absolute favorite recipes that use it are these Zucchini Fritters with Garlic and Marjoram and this Potato Leek and Lentil Soup with Caraway Seeds . You can also make Za'atar Spice Blend with it, and use it for this Za'atar Roasted Eggplant Lentil Salad with Sundried Tomatoes .

Can you make the waffles without the cheese?

If you skip the cheese completely, the texture of the waffles (and the flavor) will change but they will still be delicious. I recommend adding 1-2 tablespoons of nutritional yeast to add the missing umami cheesy flavor.

Can you add less or more cheese?

The texture will change slightly but it should be fine. I find the waffles have enough cheese but you can add more or less as you like. Don't add too much, otherwise, the waffles might start sticking more to the waffle iron.

Are these waffles healthy?

I wouldn't say they're the healthiest breakfast ever but they're definitely healthier than fried hashbrowns because they use way less oil.

Cheesy Hash Brown Waffles

Description

Crispy cheesy potato waffles that resemble hash browns. They freeze well so you can make a big batch for later!

Ingredients

Units Scale

1 kg potatoes, peeled and grated
1 tsp sea salt
1 cup grated sharp cheddar cheese (add less to make it lighter and less cheesy)
2 large eggs, beaten
3 cloves garlic, minced
2 tsp dried marjoram (or oregano or both)
1/4 cup all-purpose flour (I used Bob's Redmill's 1-to-1 gluten-free blend)
1 tsp baking powder
For the waffle iron cooking oil in a spray (I use avocado oil) or use oil and a brush

Serving options: eggs (sunny side up or poached), breakfast sausages (vegan or regular), avocado, roasted tomatoes, baked beans, sliced red onion, pickled red onions, smoked salmon, capers

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Instructions

Add the grated potatoes to a bowl and sprinkle with the salt. Toss and let sit for 5-10 minutes. Squeeze out as much excess water as you can.
To a large bowl add the potatoes, cheddar, eggs, minced garlic, dried marjoram or oregano, flour, and baking powder. Mix well with a fork or spoon.
Preheat your waffle iron. I set mine to medium heat.
Spray with cooking spray and add about 1 cup of the batter in the middle and spread it out so that it’s flat and can crisp up (or simply add enough to fill the whole waffle iron depending on the size of your waffle iron and the waffle shape you want). Cook according to the manufacturer's instructions until golden brown. I cook mine for 8-10 minutes as the potatoes need a little more time than regular waffle batter would. Repeat with the rest of the batter.
Keep the waffles in the oven preheated to 200F (100C) to keep them warm until ready to serve.
Enjoy with your toppings of choice. I like serving mine with sunny side-up eggs, smoked salmon, and pickled red onions.

Notes

The kind of potatoes doesn’t really matter in this recipe. Some say it does but I always just use the potatoes I have on hand. Bigger ones are easier to grate.

Storing: You can store these waffles in the fridge in an airtight container for 2-3 days or in the freezer in a freezer-safe container or bag for 1-2 months. To reheat, just pop them into the toaster.

Nutrition

Serving Size:
Calories: 381
Sugar: 3.2 g
Sodium: 875.2 mg
Fat: 13.7 g
Saturated Fat: 7.1 g
Trans Fat: 0.3 g
Carbohydrates: 50.1 g
Fiber: 6.5 g
Protein: 15.6 g