When I was a kid one of my favorite dinners was when we had “breakfast for dinner”. In our house that meant we had waffles for dinner. It only happened when my dad was traveling for work. He did not find eating waffles drenched in syrup satisfying or healthy enough for dinner. When my dad traveled and my mom was exhausted from taking care of 3 kids all day we got to have waffles for dinner. It was a thrill…no salad, no vegetables, just waffles.
Now breakfast for dinner is one of Trey’s favorite meals. At our house it involves tofu scramble, potatoes and either toast or waffles. Tofu scramble is one of those dishes that took awhile to grow on Trey. He used to just tolerate it, but now he loves it and always asks me to pack leftovers for his lunch. I use the Tofu Scramble recipe from Vegan with a Vengeance (a favorite cookbook). Here is a link to the recipe on the Post Punk Kitchen website.
To make the recipe kid friendly I leave out the mushrooms. The reason I love this tofu scramble recipe is that there are no big chunks of anything. I have realized that in general kids don’t like big chunks of anything, other than maybe cake.
I was flipping through the channels a few months ago and stopped on “The Kitchen” on Food Network. As a fan of “The Chew” it is really hard for me to see “The Kitchen” as anything but a cheap imitation of “The Chew”. But I digress. I stopped to watch the show for a few minutes and they were showing different things you could make in a waffle iron. One of the ideas presented by Sunny Anderson was to make hash browns in the waffle maker. It seemed pretty genius so I decided to give it a try.
I took a package of Whole Foods brand hash browns and completely defrosted them. Then I mixed in 3 TB of melted Earth Balance and added a little salt and pepper. I mixed it all together with my hands until the butter was well distributed and the mixture stuck together. I sprayed my hot waffle iron with canola oil and added a “pattie” of the hash browns to each section of the waffle iron.
I left the waffle iron do its thing and when I opened it up they were nice and crispy. These tasted incredible, crunchy on the outside and soft on the inside. Topped with tabasco, they really hit the spot. You could definitely use freshly grated potatoes to make this recipe, just be sure to squeeze all of the water out of the potatoes or they won’t cook correctly in the waffle iron.
Any other “breakfast for dinner fans”? What is your on your breakfast for dinner menu?