For hash browns that are crisp on the outside yet silky smooth on the inside, look no further than your waffle iron. And then turn your hash brown waffle into a main-dish-worthy salad by pairing it with tender kale greens, meaty sausage and an herby-sweet apple topping. If you prepare the waffles in batches, keep the cooked waffles warm in a 200°F oven.
No Dud Spuds
Why does the dieting world make people feel so bad about eating potatoes? Yes, potatoes contain carbs, but their other nutrition numbers fit nicely into a healthy diet. (Not if they’re deep-fried!)
White-flesh potatoes are rich in a range of vital nutrients, including vitamin C, potassium, vitamin B6 and magnesium. Sweet potatoes provide a wallop of beta-carotene, which can be converted into vitamin A in the body to bolster immune health.
Contributing chef Matthew Kadey, RD, is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press) and Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).Yields 4 servings
- 2 large russet potatoes, shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large apples, cored and chopped
- 1 shallot, chopped
- Juice of 1/2 lemon
- 1 tablespoon finely chopped rosemary
- 2 pinches of salt, divided
- 2 teaspoons canola oil or grapeseed oil
- 1 pound gluten-free turkey sausage
- 6 cups fresh baby kale
- 2 teaspoons olive oil
- 2 teaspoons cider vinegar
- 1 large carrot
- 1/4 cup chopped walnuts, optional
1Place shredded potatoes in a colander and use your hands to squeeze out as much liquid as possible. Put drained potatoes in a bowl and toss with garlic powder, onion powder, salt and black pepper.
2Place apples, shallot, lemon juice, rosemary and a pinch of salt in a small saucepan. Bring to a boil, reduce heat to medium-low and simmer covered until apples are very tender, about 10 minutes.
3Grease a waffle iron and preheat according to manufacturer’s instructions. For each hash brown waffle, place about 3/4 cup shredded potatoes onto waffle iron. Close iron and cook until potatoes are golden brown and crispy, about 8 minutes. About halfway through cooking, press down on waffle iron lid to close further.
4While potatoes cook, heat 2 teaspoons canola oil in a skillet over medium-high heat. Pierce sausage casings several times with a fork. Add sausage to pan and cook, turning once, until an internal temperature of 165°F is reached, about 8 minutes. Let sausage rest 5 minutes; then slice into ½-inch rounds.
5Place kale in a large bowl. Add olive oil, cider vinegar and 1 pinch salt. Use your hands to massage kale until tender. Use a vegetable peeler to slice carrot into long strips.
6To assemble salad, place kale on 4 serving plates. Top each with carrot strips, hash brown waffle, sausage and apple topping. Sprinkle with walnuts, if using.